Seafood Casserole In Creole Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Cajun | Cajun, Seafood | 1 | Servings |
INGREDIENTS
| 3/4 | lb | Cooked shrimp or other |
| seafood | ||
| 2 | T | Butter |
| 1/4 | c | Dry White wine |
| Salt and pepper, To taste | ||
| Cayenne, To taste | ||
| 3 | Hard boiled eggs, Diced | |
| Hot cooked rice | ||
| 2 | T | Butter |
| 1/4 | Onion, Chopped | |
| 1 | Clove Garlic, Minced | |
| 6 | Green onion, Shredded | |
| 1 1/2 | c | Canned tomatoes |
| 1/3 | t | Salt |
| 1/2 | Green pepper, Chopped | |
| 1/4 | t | Cayenne |
| 1/2 | Bay leaf | |
| 1 | T | Dry Sherry |
| 1 | pn | Thyme |
| 1/4 | c | Chili sauce |
| 1 | t | Parsley, Chopped |
| 2 | T | Cooked ham, Diced |
| 1 | t | Sugar |
| 1/2 | c | Mushrooms |
INSTRUCTIONS
Melt 2 Tbsp butter in skillet. Add the seafood. Stir and cook over high heat for about 2 minutes. Add 2 cups Creole Sauce (below) and white wine. Simmer the shrimp covered for about 5 minutes. Add salt and pepper, cayenne and eggs. Serve over hot rice. ********Creole Sauce********* 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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Nutrition (calculated from recipe ingredients)
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Calories: 1356
Calories From Fat: 624
Total Fat: 70.4g
Cholesterol: 1207.6mg
Sodium: 3766.7mg
Potassium: 1925.7mg
Carbohydrates: 83.1g
Fiber: 7.7g
Sugar: 20.6g
Protein: 83.7g