Shrimp Creole II Best Dishes

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Shrimp Creole II

"This is an extraordinary dish that my mother makes. It has lots of greens in a thick Creole sauce. If you desire, you may also positioned sliced cheddar cheese on pinnacle before baking."

Ingredients :

2 cups water
1 cup uncooked white rice
2 tablespoons butter
five carrots, diced
2 onions, chopped
1 green bell pepper, chopped
1 1/2 cups chopped celery
1 pound sparkling mushrooms, sliced
1 zucchini, sliced
1 (sixteen ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 pound cooked shrimp
1 (4 ounce) jar diced pimento peppers, tired
three teaspoons chili powder

Instructions :

Prep : 10M	Cook : 8M	Ready in : 1H10M

In a saucepan, bring water to a boil. Add rice and stir. Reduce warmth, cover, and simmer for 20 minutes; set aside. Meanwhile, preheat oven to three hundred tiers F (150 stages C).
In a massive saucepan or pot, soften butter over medium warmness, and saute carrots, onions, bell pepper, celery, mushrooms, and zucchini, until simply smooth. Stir in tomatoes and tomato sauce. Let cook, stirring constantly, for 5 minutes.
Mix shrimp, pimientos, and chili powder into the pot. Stir in cooked rice and simmer on low heat for 10 minutes.
Pour combination into a 9x13 inch dish. Bake in preheated oven till the rice aggregate thickens, approximately 40 mins.

Notes :

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