| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Seafood | 8 | Servings | |
INGREDIENTS
| 1 | tb | Oil |
| 1 | tb | Flour |
| 1/2 | c | Onion; chopped |
| 2 | c | Shrimp; boiled, peeled |
| 1 | Clove garlic; minced | |
| 1 | c | Canned tomatoes |
| 1/2 | c | Water |
| 3 | c | Cooked rice |
| 1 | Green pepper; chopped finely | |
| 1/2 | ts | Red pepper |
| 1/4 | ts | Thyme |
| 1 | tb | Worcestershire sauce |
| 1/2 | c | Romano cheese |
| 2 | tb | Parsley; chopped |
INSTRUCTIONS
Heat the oil in a heavy pot; blend in flour. Make a roux by stirring until brown. Add onions to roux; cook until wilted. Add all ingredients except rice and shrimp. Bring to a boil and cook 5 minutes. Add rice and shrimp: cook on low fire for 10 minutes, stirring slowly. Pour into a buttered casserole. Sprinkle top with cheese and parsley Bake in a 350 degree oven for 15 minutes. Serves 8 generously. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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