| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Casseroles, Rices, Shrimp |
8 |
Servings |
INGREDIENTS
| 1 |
tb |
Flour |
| 1 |
tb |
Oil |
| 1/2 |
c |
Onion; chopped |
| 1 |
lb |
Pork sausage; cooked & drained |
| 1 |
|
Green pepper; chopped |
| 1 |
|
Clove garlic |
| 2 |
tb |
Parsley; chopped |
| 2 |
cn |
(1#) tomatoes; drained (1 1/2 c.) |
| 1/2 |
c |
Ripe olives; chopped |
| 1/2 |
c |
Water |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Red pepper |
| 1/4 |
ts |
Thyme |
| 1/4 |
ts |
Oregano |
| 1/4 |
ts |
Basil |
| 1 |
ts |
MSG |
| 1 |
ts |
Worcestershire sauce |
| 3 |
c |
Cooked rice |
| 3 |
c |
Shelled shrimp; cooked |
| 1 |
c |
Cheddar cheese; grated |
|
|
Paprika to top |
INSTRUCTIONS
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@bytethis.com> on Apr 20,
1998
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”