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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 |