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Recipe Shrimp Creole II (Seafood)

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Required Ingredients:

  • 2 cups water
  • 1 cup uncooked white rice
  • 2 tablespoons butter
  • 5 carrots, diced
  • 2 onions, chopped
  • 1 green bell pepper, chopped
  • 1 1/2 cups chopped celery
  • 1 pound fresh mushrooms, sliced
  • 1 zucchini, sliced
  • 1 (16 ounce) can diced tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 pound cooked shrimp
  • 1 (4 ounce) jar diced pimento peppers, drained
  • 3 teaspoons chili powder

Preparing/Cooking:

  • In a saucepan, bring water to a boil.
  • Add rice and stir.
  • Reduce heat, cover, and simmer for 20 minutes; set aside.
  • Meanwhile, preheat oven to 300 degrees F (150 degrees C).
  • In a large saucepan or pot, melt butter over medium heat, and saute carrots, onions, bell pepper, celery, mushrooms, and zucchini, until just tender.
  • Stir in tomatoes and tomato sauce.
  • Let cook, stirring constantly, for 5 minutes.
  • Mix shrimp, pimientos, and chili powder into the pot.
  • Stir in cooked rice and simmer on low heat for 10 minutes.
  • Pour mixture into a 9x13 inch dish.
  • Bake in preheated oven until the rice mixture thickens, about 40 minutes.
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