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Title: Seafood Casserole in Creole Sauce
Categories: Cajun Seafood
Yield: 1 Servings
| 3/4 | lb | Cooked shrimp or other seafood |
| 2 | tb | Butter |
| 1/4 | c | Dry White wine |
| Salt and pepper; To taste | ||
| Cayenne; To taste | ||
| 3 | Hard boiled eggs; Diced | |
| Hot cooked rice | ||
| FOR SAUCE | ||
| 2 | tb | Butter |
| 1/4 | Onion; Chopped | |
| 1 | Clove Garlic; Minced | |
| 6 | Green onion; Shredded | |
| 1 1/2 | c | Canned tomatoes |
| 1/3 | ts | Salt |
| 1/2 | Green pepper; Chopped | |
| 1/4 | ts | Cayenne |
| 1/2 | Bay leaf | |
| 1 | tb | Dry Sherry |
| 1 | pn | Thyme |
| 1/4 | c | Chili sauce |
| 1 | ts | Parsley; Chopped |
| 2 | tb | Cooked ham; Diced |
| 1 | ts | Sugar |
| 1/2 | c | Mushrooms |
1. Melt 2 Tbsp butter in skillet. Add the seafood. Stir and cook over high heat for about 2 minutes.
2. Add 2 cups Creole Sauce (below) and white wine. Simmer the shrimp covered for about 5 minutes. Add salt and pepper, cayenne and eggs.
3. Serve over hot rice.
********Creole Sauce*********
1. 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 previous next