Shrimp Creole Jambalaya (this is a half recipe, serves six to eight easily)

In a large pot (non-stick), combine rice, 3 cups water, margarine, and a little salt. Cook on high, stirring, bringing to boil. Lower temp to half, put in five or so squirts of Tabasco sauce, and dust once over the entire top with spices. Put in can of diced tomatoes (with water from can), and tomato sauce; stir until blended. Dust once again with spices. Mix in shrimp, mushrooms, and onions. Cook five minutes on medium, stirring regularly to keep it from sticking on the bottom. If it returns to boil (it should), lower temp to simmer, and cover. Add celery and bell peppers for desired crispness of these vegetables; the earlier you put them in, the less crisp; later means more crisp. Stir regularly, and simmer until most of the visible water is gone; leave some as it will still absorb after removing from stove. Remove from heat and serve. Spice to taste; might want to leave it less spicy as cooking, and people can add their preferred levels as they serve themselves. Need to have some in the cooking though, or it’s too bland.

For larger gatherings, make twice as much (doubling all proportions); be sure to stir regularly, so it doesn’t burn on the bottom. Use a good quality heavy-bottomed pot, and cook long on low heat, rather than quickly. If it appears to be drying too quickly, add water a half cup at a time. Some rices take longer to cook, such as Australian long rice, adjust when you add ingredients according to the end time, and allow more time for the rice to cook than suggested on the package (the extra ingredients will slow the rice cooking time).