Cajun Shrimp Casserole
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Yellow onion||1 Large, chopped|
|Sweet green pepper||1 Small, cored, seeded, and coarsely chopped|
|Stalk celery||1 Medium, coarsely chopped|
|Coarsely chopped/2 cups canned crushed tomatoes||2 Large, cored and coarsely chopped|
|Whole bay leaf||2|
|Dried thyme||1⁄2 Teaspoon, crumbled|
|Ground red cayenne pepper||1⁄4 Teaspoon|
|Basic chicken stock/Canned chicken broth||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1 Tablespoon|
|Long grain white rice||1 Cup (16 tbs)|
|Frozen sliced okra||10 Ounce, partially thawed and drained (1 Package)|
|Medium shrimp||1 Pound, shelled and deveined|
Heat the oil in a 6-quart Dutch oven over moderate heat for 1 minute.
Add the garlic, onion, green pepper, and celery, and saute, stirring occasionally, until lightly browned and limp about 10 minutes.
Add the tomatoes, bay leaves, thyme, salt, red pepper, stock, water, and Worcestershire sauce, and bring to a simmer.
Stir in the rice, reduce the heat to low, cover, and simmer for 15 minutes.
Stir in the okra, cover, and cook for 5 minutes.
Stir in the shrimp, cover, and cook for another 8 minutes or until the rice is tender and the shrimp are cooked through.
Remove the bay leaves and serve.