Creole Shrimp Jambalaya

Peel shrimp and remove casings.

Heat vegetable oil in a large saucepan until hot. Add shrimp and sauté over medium heat, stirring, until shrimp are pink, three to five minutes. Remove shrimp from oil with slotted spoon. Cover and set aside to cool.

Add onion, bell bell pepper, carrot, celery, and garlic to saucepan; cook, stirring, until tender, three minutes.

Add chicken soup, tomatoes, tomato puree, long grain rice, water, salt, pepper, thyme, chili spice and sugar, stir well and let it boil.

Reduce temperature and simmer on low heat for 45 min, until the long grain rice is cooked and has almost completely absorbed the liquid.

Fold in shrimp and parsley and heat until hot. Season with Tabasco to taste.

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