| 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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