Shrimp Jambalaya

SHRIMP JAMBALAYA:

1 to 1 1/2 pounds cleaned cooked shrimp, fresh or frozen

4 Tbsp butter

3 firm bananas

Salt

3 cups hot cooked rice
2 cups Creole Sauce

Heat shrimp in the top of  a double boiler over hot water. Melt butter in large frying pan. Peel bananas and cut crosswise into halves. Fry bananas slowly in butter until tender, and are easily pierced with a fork, turning to brown evenly. Sprinkle lightly with salt.

Make a bed of rice on a large heated platter. Arrange bananas arouond edge and the shrimp on top. Pour part of the Creole sauce over it. Serve the remainder of the sauce on the side.  Makes 6 servings.

CREOLE SAUCE: Heat 1/3 cup oil; add 1 green pepper, thinly sliced, 1 onion, thinly sliced and 1 clove garlic. Cover; cook until tender but not brown. Add 1/4 tsp chili powder, 1 tsp sugar, 1 tsp salt, 1/4 tsp pepper and 2 cups canned tomatoes. Cook over low heat for 30 minutes, stirring occasionally. Mix 2 tablespoons cornstarch with 2 tablespoons water; stir into sauce.  Cook about 5 minutes, stirring constantly until thick. Remove garlic before serving. Makes about 2 cups.