Instructions: Peel and devein shrimp. Cook shrimp in hot oil in a 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 tomatoes 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.

This recipe yields 4 servings.

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