Shrimp creole - methodist
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Flour |
| 1 | tablespoon | Oil |
| ½ | cup | Onion; chopped |
| 1 | pounds | Pork sausage; cooked & drained |
| 1 | Green pepper; chopped | |
| 1 | Clove garlic | |
| 2 | tablespoons | Parsley; chopped |
| 2 | cans | (1#) tomatoes; drained (1 1/2 c.) |
| ½ | cup | Ripe olives; chopped |
| ½ | cup | Water |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Red pepper |
| ¼ | teaspoon | Thyme |
| ¼ | teaspoon | Oregano |
| ¼ | teaspoon | Basil |
| 1 | teaspoon | MSG |
| 1 | teaspoon | Worcestershire sauce |
| 3 | cups | Cooked rice |
| 3 | cups | Shelled shrimp; cooked |
| 1 | cup | Cheddar cheese; grated |
| Paprika to top | ||
Directions
Make a roux with the oil and flour. Add chopped onion and cook until transparent. Add the sausage and chopped green pepper and cook for 5 minutes. Add garlic, parsley, tomatoes, olives, water, salt and seasonings.
Boil 5 minutes, then add the cooked rice and stir over LOW heat for 10 minutes. Add shrimp, then mix and pour into the PAMed 8x12" casserole.
Sprinkle on the grated cheese and then sprinkle lightly with paprika. Bake at 350'F for 15 minutes.
Recipe by: Methodist sim/350'F Posted to MC-Recipe Digest by Ed Griffin <egriff@...> on Apr 20, 1998