Shrimp louisiane casserole
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Onions,chopped |
| 1 | each | Garlic clove,minced |
| 1 | pounds | Shrimp,shelled/deveined |
| 1 | can | Cream/mushroom soup(10.75oz) |
| 1 | tablespoon | Parsley,chopped |
| 1½ | teaspoon | Salt |
| ¼ | teaspoon | Cayenne pepper |
| ¼ | cup | Milk |
| ¾ | cup | Green bell pepper,chopped |
| 2 | tablespoons | Butter or margarine |
| 1 | pounds | Crawfish tails,peeled |
| 3 | cups | Rice,cooked |
| 1½ | tablespoon | Lemon juice |
| ¼ | teaspoon | Black pepper |
| 2 | eaches | White bread slices |
| 1 | x | Paprika |
Directions
1. In large saucepan, cook onions, bell pepper and garlic in butter until crisp-tender.
2. Add shrimp; cook 3 minutes longer. 3. Stir in soup, rice parsley, lemon juice and seasonings. Add bread soaked in milk; mix well.
4. Spoon into buttered shallow 2-quart casserole; sprinkle with paprika.
5. Bake in preheated 350'F. oven 30 minutes.