Creole spoon bread
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Milk |
| 1 | cup | Cornmeal, enriched self rising |
| 1 | pounds | Shrimp, cooked, coarse chopped |
| ⅓ | cup | Green bell pepper, chopped |
| ⅓ | cup | Parsley, chopped, fresh |
| ⅓ | cup | Onion, chopped |
| 2 | tablespoons | Vegetable shortening or oil |
| ¼ | teaspoon | Hot pepper sauce |
| 4 | eaches | Egg yolks, beaten |
| 4 | eaches | Egg whites |
| 2 | tablespoons | Butter or margarine |
| 2 | tablespoons | Flour, self-rising, enriched |
| 1¼ | cup | Milk |
| ½ | cup | Catsup |
| 1 | tablespoon | Worcestershire sauce |
Directions
1. In large saucepan, heat milk until almost simmering. 2. Stir in cornmeal until smooth. 3. Stir in shrimp, bell pepper, parsley, onion, shortening, and pepper sauce. 4. Bring to a boil over medium heat; cook, stirring constantly, 1 minute longer. 5. Remove from heat and cool slightly. 6. Stir egg yolks into cornmeal mixture. 7. Beat egg whites until stiff but not dry; fold into cornmeal mixture. 8.
Turn into well-greased 2-quart baking dish and bake in preheated 375'F. oven 45 to 50 minutes, or until golden brown. 9. Meanwhile, make sauce. Melt butter in saucepan; blend in flour. 10. Gradually stir in milk and cook over medium heat, stirring constantly, until thickened. 11. Stir in catsup and Worcestershire sauce. 12. Serve spoon bread with sauce.