Shrimp Jambalya

1 lb shrimp (peeled, w/o tails)

1 T. olive oil

1 bunch of scallions, chopped

1 green bell pepper, diced

2 cloves garlic, minced

1-2 cups quick brown rice (I use 2)

1/8 t. Cheyenne pepper or Cajun seasoning

2 c. chicken broth

1 large can diced tomatoes

1. Saute shrimp, olive oil, scallions, peppers and garlic in medium saucepan.

2. When peppers are tender, add chicken broth, tomatoes, Cheyenne pepper, and rice (more for soupy v. dry). Boil on low for 30 minutes. Then serve.