Name: Seafood Casserole in Creole Sauce
Ingredients: 3/4 lb Cooked shrimp or other seafood; 2 tb Butter; 1/4 c Dry White wine; Salt and pepper; To taste; Cayenne; To taste; 3 Hard boiled eggs; Diced; Hot cooked rice; 2 tb Butter; 1/4 Onion; Chopped; 1 Clove Garlic; Minced; 6 Green onion; Shredded; 1 1/2 c Canned tomatoes; 1/3 ts Salt; 1/2 Green pepper; Chopped; 1/4 ts Cayenne; 1/2 Bay leaf; 1 tb Dry Sherry; 1 pn Thyme; 1/4 c Chili sauce; 1 ts Parsley; Chopped; 2 tb Cooked ham; Diced; 1 ts Sugar; 1/2 c Mushrooms

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs	Cajun	Cajun, Seafood	1	Servings

INGREDIENTS

3/4	lb	Cooked shrimp or other seafood
2	tb	Butter
1/4	c	Dry White wine
		Salt and pepper; To taste
		Cayenne; To taste
3		Hard boiled eggs; Diced
		Hot cooked rice
2	tb	Butter
1/4		Onion; Chopped
1		Clove Garlic; Minced
6		Green onion; Shredded
1 1/2	c	Canned tomatoes
1/3	ts	Salt
1/2		Green pepper; Chopped
1/4	ts	Cayenne
1/2		Bay leaf
1	tb	Dry Sherry
1	pn	Thyme
1/4	c	Chili sauce
1	ts	Parsley; Chopped
2	tb	Cooked ham; Diced
1	ts	Sugar
1/2	c	Mushrooms

INSTRUCTIONS

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@aol.com> on Dec 28, 1997

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