CREOLE SHRIMP JAMBALAYA

1 ½ pounds medium size shrimp

2 tblsp vegetable oil

1 cup chopped onion

½ cup chopped green pepper

1 carrot, cut into thin strips

½ cup chopped celery

3 cloves garlic, minced

1 (8 oz) can tomato sauce

1 (14 oz) can tomatoes, undrained and chopped

1 (14 oz) can chicken broth

1 ¼ cups water

1 cup long grain rice, uncooked

1 tsp salt

½ tsp dried thyme

½ tsp red pepper (cayenne)

¼ tsp chili powder

¼ tsp sugar

½ cup chopped fresh parsley

⅛ tsp hot sauce

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