I'm not so sure this is what you'd call a classic Cajun jambalaya, but it is very, very good. I must be honest and tell you it comes from the "Bubba Gump Shrimp Cookbook."
 

1 1/2 pounds unpeeled medium-size fresh shrimp
2 tablespoons vegetable oil
1 carrot, scraped and cut into thin strips
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
3 cloves garlic, minced
1 (14 1/2-ounce) can ready-to-serve chicken broth
1 (8 ounce) can tomato sauce
1 1/4 cups water
1 cup long-grain rice, uncooked
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon ground red pepper
1/4 teaspoon chili powder
1/4 teaspoon sugar
1/2 cup chopped fresh parsley
1/8 teaspoon hot sauce (optional)


 

 Peel and devein shrimp. Cook shrimp in hot oil in Dutch oven over medium heat, stirring constantly, 5 minutes or until shrimp turn pink. Remove shrimp with a slotted spoon; cover and chill.
Add carrot, onion, green pepper, celery and garlic to Dutch oven; cook, stirring constantly, 3 minutes. Stir in broth and tomato sauce and next 9 ingredients. Bring mixture to a boil; cover, reduce heat and simmer 45 minutes or until rice is tender and most of liquid is absorbed, stirring frequently. Stir in shrimp and parsley simmer 10 minutes or until mixture is thoroughly heated. Add hot sauce, if desired.
Yield: 4 servings.