Shrimp Jambalaya

I LOVE this dish. Unfortunately, I'm the only one in my family that likes shrimp and this recipe makes a TON. I only make this recipe when I'm in the mood to eat shrimp for a couple of days. It's from Weeknight Cooking Made Easy.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1  cup onion, chopped
• 1⁄2 cup celery, chopped
• 1⁄2 cup green pepper, chopped
• 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
• 1⁄4 teaspoon cayenne pepper
• 2 (14 1/2ounce) cans diced tomatoes, drained
• 1  lb  cooked medium shrimp, peeled and deveined
• 1 1⁄2 cups  frozen peas

Directions

1. You'll need a large skillet - saute the onion, celery and green peppers in butter until tender.
2. Add the broth, rice and seasonings.
3. Bring to a boil and then reduce heat, cover and cook for 15-20 minutes or until the rice is tender.
4. Stir in the tomatoes, shimp and peas and heat through.