Page 65 - One-Dish Meals

Shrimp Creole

A New Orleans classic, Shrimp Creole makes a good company as well as
a family dish. Serve it with corn bread on the side.
P R E P 45 minutes B A K E 30 minutes M A K E S 6 main-dish servings

1
1 tablespoon olive oil 1 ⁄2 cups parboiled rice
1
1 large onion, diced 1 can (14 ⁄2 ounces) stewed tomatoes
1 medium green pepper, coarsely 1 bottle (8 ounces) clam juice
chopped 1
1 ⁄4 cups water
1 medium red pepper, coarsely
1 package (10 ounces) frozen whole
chopped
okra, thawed
8 ounces ready-to-eat chorizo
1 pound medium shrimp, shelled and
sausage or pepperoni, cut into
deveined (page 13)
1 ⁄4-inch-thick slices
2 garlic cloves, minced

1
1. Preheat oven to 350°F. In 3- to 3 ⁄2-quart Dutch oven, heat oil over
medium heat until hot. Add onion and peppers and cook 10 minutes or
until tender and lightly browned. Add chorizo and garlic and cook 5 min-
utes longer or until chorizo is lightly browned.

2. Stir in rice, stewed tomatoes, clam juice, and water; heat to boiling over
high heat. Cover Dutch oven, place in oven, and bake 20 minutes. Stir
okra and shrimp into rice mixture; cover and bake 10 minutes longer or
until rice and shrimp are tender.

E A C H S E R V I N G About 405 calories | 26 g protein | 34 g carbohydrate |
18 g total fat (6 g saturated) | 127 mg cholesterol | 800 mg sodium.

G H Te s t K i t c h e n Ti p
Parboiled rice, sometimes called “converted” rice, is put
through a steam-pressure process that results in fluffy,
separate grains.

Casseroles & Oven Dishes 65