1 c. long-grain rice
4 c. water
2 tbsp. vegetable oil
1 sm. onion, chopped
1/4 c. chopped green pepper
1 lg. clove garlic, minced
1 tsp. chopped celery
1/2 tsp. thyme leaves
1/2 tsp. cayenne pepper
1 tsp. chopped parsley
1/2 tsp. paprika
6 lg. raw shrimp, peeled & deveined

Bring the rice and 2 cups of the water to boil in a medium saucepan. Cover, reduce heat to low and cook for 40 minutes. Remove from heat and set aside, covered. Put the vegetable oil in a large saucepan. Over medium-low heat, saute the onion until it turns translucent.

Add the green pepper, garlic, celery, thyme, cayenne pepper, parsley, paprika and the remaining 2 cups of water. Stir well, then add the shrimp and cooked rice. Increase heat to medium and cook, covered, about 10 minutes or until the water is absorbed. 2 servings.