Shrimp Jambalaya by
1 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped green pepper 1/4 cup butter, cubed 3 cups vegetable broth 1 1/2 cups uncooked long grain rice 2 teaspoons Creole seasoning 1/2 teaspoon Worcestershire sauce 1/8 teaspoon cayenne pepper 2 (14.5 ounce) cans diced tomatoes, drained 1 pound cooked medium shrimp, peeled and deveined 1 1/2 cups frozen peas
1.In a large skillet, saute the onion, celery and green pepper in butter until tender. Add the broth, rice, Creole seasoning, Worcestershire sauce and cayenne. Bring to a boil. Reduce heat to low; cover and cook for 15-20 minutes or until rice is tender. Stir in the tomatoes, shrimp and peas; heat through.