Shrimp Creole

"Shrimp and green peas crown this succulent mixture of rice, tomato, green pepper and sweet sausage. (An adopted recipe from 2005's gold rush...)"
 
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Ready In:
1hr 30mins
Ingredients:
10
Serves:
6-8
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ingredients

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directions

  • In a 12-inch skillet over medium heat, cook sausage and add ¼ cup water, boil.
  • Cover skillet and cook sausages for 5 minutes.
  • Remove cover and continue cooking until sausages are well browned, about 20 minutes, turning sausages frequently and pricking sausages to release fat.
  • With slotted spoon, remove sausages to paper towels to drain.
  • Cut sausages into 1-inch chunks; place in 4-quart casserole.
  • Preheat oven to 375 degrees.
  • In dripping remaining in skillet over medium heat, cook celery, onion and green pepper until vegetables are tender, stirring occasionally.
  • With slotted spoon, remove vegetables to casserole with sausages.
  • Add tomato with their liquid, rice, salt, ground red pepper and 2 cups water to casserole.
  • Cover and bake for 35 minutes, stirring frequently.
  • Meanwhile shell and devein shrimp.
  • After rice has baked for 35 minutes, tuck some shrimp into rice mixture and arrange peas and some shrimp on top of the casserole.
  • Cover and continue baking for 10 minutes or until shrimp turns pink, rice is tender and all liquid is absorbed.

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RECIPE SUBMITTED BY

<p>Mother of 4, grandmother of 3.... <br /> <br />One of my favorite authors is Kipling, he had a way with words... <br />...when the moon gets up and night comes, he is the Cat that walks by himself, and all places are alike to him.... <br />Rudyard Kipling</p>
 
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