Shrimp Creole

Cooking Instructions

This is an excellent dish that my mother makes. It has lots of vegetables in a thick Creole sauce. If you wish you may also put sliced cheddar cheese on top before baking. Serves 8 Prep time: 10 minutes Cook time: 60 minutes Total time: 70 minutes Calories: 260.31 Calories from Fat: N/A Total Fat: 4.35 g Saturated Fat: N/A Cholesterol: N/A Sodium: N/A Total Carbohydrate: 37.20 g Dietary Fiber: N/A Sugars: N/A Protein: 18.08 g Vitamin A: N/A Vitamin C: N/A Ingredients 2 cups water 1 cup uncooked white rice 2 tablespoons butter 5 carrots diced 2 onions chopped 1 green bell pepper chopped 1.5 cups chopped celery 1 pound fresh mushrooms sliced 1 zucchini sliced 1 (16 ounce) can diced tomatoes 1 (15 ounce) can tomato sauce 1 pound cooked shrimp 1 (4 ounce) jar diced pimento peppers drained 3 teaspoons chili powder Directions 1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat cover and simmer for 20 minutes; set aside. Meanwhile preheat oven to 300 degrees F (150 degrees C). 2. In a large saucepan or pot melt butter over medium heat and saute carrots onions bell pepper celery mushrooms and zucchini until just tender. Stir in tomatoes and tomato sauce. Let cook stirring constantly for 5 minutes. 3. Mix shrimp pimientos and chili powder into the pot. Stir in cooked rice and simmer on low heat for 10 minutes. 4. Pour mixture into a 9x13 inch dish. Bake in preheated oven until the rice mixture thickens about 40 minutes.