Seafood casserole in creole sauce

1 Servings

Ingredients

Quantity Ingredient
¾ pounds Cooked shrimp or other seafood
2 tablespoons Butter
¼ cup Dry White wine
Salt and pepper; To taste
Cayenne; To taste
3 Hard boiled eggs; Diced
Hot cooked rice
2 tablespoons Butter
¼ Onion; Chopped
1 Clove Garlic; Minced
6 Green onion; Shredded
1½ cup Canned tomatoes
⅓ teaspoon Salt
½ Green pepper; Chopped
¼ teaspoon Cayenne
½ Bay leaf
1 tablespoon Dry Sherry
1 pinch Thyme
¼ cup Chili sauce
1 teaspoon Parsley; Chopped
2 tablespoons Cooked ham; Diced
1 teaspoon Sugar
½ cup Mushrooms

Directions

FOR SAUCE

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<Rodeo46898@...> on Dec 28, 1997

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