½ cup diced onion
½ cup diced green pepper
½ cup diced celery
1 crushed bay leaf
1pound frozen shrimp, thawed
¼ cup vegetable oil or shortening
2 cups instant white rice
2 cans (15 oz. each) tomato sauce
2 tsp. sugar
2 tsp. salt
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| No green bell peppers at the store, but I thought the dish was quite pretty with yellow ones. |
Saute onion, green pepper, celery, bay leaf and shrimp in oil for 5 minutes. Add rice, tomato sauce, sugar and salt.
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| It doesn't stay this soupy, I promise. |
Bring to a boil.
Cover and simmer for 10 minutes.
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| See? |
My Rating: 3/5 "This is a really quick, get 'er done sort of Creole, which makes it nicely convenient for weeknight food. That said, it doesn't have much zing! to it like you'd normally expect from Louisiana food. Some more spices would go a long way here. But it's substantial and filling, and it has enough shrimp to satisfy your seafood cravings."
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