Seafood casserole in creole sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Cooked shrimp or other seafood |
| 2 | tablespoons | Butter |
| ¼ | cup | Dry White wine |
| Salt and pepper; To taste | ||
| Cayenne; To taste | ||
| 3 | Hard boiled eggs; Diced | |
| Hot cooked rice | ||
| 2 | tablespoons | Butter |
| ¼ | Onion; Chopped | |
| 1 | Clove Garlic; Minced | |
| 6 | Green onion; Shredded | |
| 1½ | cup | Canned tomatoes |
| ⅓ | teaspoon | Salt |
| ½ | Green pepper; Chopped | |
| ¼ | teaspoon | Cayenne |
| ½ | Bay leaf | |
| 1 | tablespoon | Dry Sherry |
| 1 | pinch | Thyme |
| ¼ | cup | Chili sauce |
| 1 | teaspoon | Parsley; Chopped |
| 2 | tablespoons | Cooked ham; Diced |
| 1 | teaspoon | Sugar |
| ½ | cup | Mushrooms |
Directions
FOR SAUCE
1. Melt 2 Tbsp butter in skillet. Add the seafood. Stir and cook over high heat for about 2 minutes.
2. Add 2 cups Creole Sauce (below) and white wine. Simmer the shrimp covered for about 5 minutes. Add salt and pepper, cayenne and eggs.
3. Serve over hot rice.
********Creole Sauce*********
1. Melt 2 Tbsp butter over low heat. Add onion, garlic, and green onion; cook uncovered for about 2 minutes. Add remaining ingredients and cook until sauce is thick, stirring occasionally (about 50 minutes).
Posted to recipelu-digest Volume 01 Number 409 by Rodeo46898<Rodeo46898@...> on Dec 28, 1997