Shrimp Andouille Jambalaya

Microwave

3 cups Cooked Rice

1 lb Seasoned, Cooked Shrimp

2 cups Sliced Andouille

1 cup Chopped Celery

1 Medium Chopped Onion

1 Clove Minced Garlic

2 tbs Margarine or Butter

4 Medium Cut Up Tomatoes

One 6 oz Can Tomato Paste

1/3 cup Water

1-2 tsp Creole Seasoning

1 tsp Lea & Perrins Worcestershire Sauce

1 Dash Louisiana Hot Sauce

*** Combine rice, shrimp, and sausage in a (1-1/2 quart) casserole dish; set aside. Combine celery, onion, garlic and margarine in a (1 quart) measure. Microwave on high (100%) 3 to 4 minutes or until tender. Stir in tomatoes, tomato paste, water, worcestershire sauce, and hot sauce. Microwave on high (100%) 5 to 8 minutes or until flavors are blended, stirring once. Add tomato to rice, shrimp and sausage; stir well. Microwave on high (100%) 8 to 10 minutes or until heated through.

Yield: 6 Servings

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Cajun Country -- New Iberia, Louisiana