Prep 10 mins
Cook 50 mins
I cooked for a wealthy old lady that felt the 'help' shouldn't have shrimp, so when I prepared Shrimp Creole for her and her family I made this for the 'help'. The hominy turns pink and looks like shrimp and the tuna gives it taste
- 1⁄2 cup onion, chopped
- 1⁄2 cup celery, chopped
- 1⁄2 cup green bell pepper
- 1 garlic clove, minced
- 3 tablespoons olive oil
- 1 (1 lb) can tomatoes
- 1 (8 ounce) can tomato sauce
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 bay leaf
- 1 teaspoon chili powder
- 1 tablespoon Worcestershire sauce
- 1 (29 ounce) can hominy, drained
- 1 teaspoon cornstarch
- 2 (9 ounce) cans tuna (packed in water)
- 1 dash Tabasco sauce
- Cook onion, celery, green bell peppers and garlic in hot oil until tender but not brown.
- Add tomatoes, tomato sauce and seasonings, and hominy.
- Simmer uncovered about 45 minutes.
- stirring occasionally.
- Mix cornstarch and 2 teaspoon water, stir into sauce.
- Add canned tuna simmer 5 minutes.
- Serve over rice.
Very good meal. Attempts to "hot" it up with red chili flakes failed. My theory is that the treatment given the corn to make it into hominy had enough alkali in it to neutralize the acid in the chili. Served over brown rice, it is still a really good diner. A nice green salad goes well.