INGREDIENTS

* 1 cup chopped onion
* 1/2 cup chopped celery
* 1/2 cup chopped green pepper
* 1/4 cup butter, cubed
* 3 cups vegetable broth
* 1 1/2 cups uncooked long grain rice
* 2 teaspoons Creole seasoning
* 1/2 teaspoon Worcestershire sauce
* 1/8 teaspoon cayenne pepper
* 2 (14.5 ounce) cans diced tomatoes, drained
* 1 pound cooked medium shrimp, peeled and deveined
* 1 1/2 cups frozen peas

Method

In a large skillet, saute the onion, celery and green pepper in butter until tender. Add the broth, rice, Creole seasoning, Worcestershire sauce and cayenne. Bring to a boil. Reduce heat to low; cover and cook for 15-20 minutes or until rice is tender. Stir in the tomatoes, shrimp and peas; heat through.

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