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Seafood Creole

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  Vegetable oil 2 Tablespoon
  Yellow onion 1 Medium, finely chopped
  Sweet green pepper 1 Medium, cored, seeded, and finely chopped
  Garlic 3 Clove (15 gm), minced
  Dried basil 1⁄4 Teaspoon, crumbled
  Dried thyme 1⁄4 Teaspoon, crumbled
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Ground red cayenne pepper 1⁄8 Teaspoon
  Canned crushed tomatoes 1 1⁄2 Cup (24 tbs)
  Frozen country style rice 20 Ounce, thawed (Two 10 Ounce Packages)
  Frozen corn kernels 10 Ounce, thawed and drained (1 Package)
  Medium shrimp/Scallops / crabmeat, picked over to remove bits of shell and 1 Pound, shelled and deveined

ln an ungreased 2-quart microwave-safe casserole, mix the oil, onion, green pepper, and garlic.
Cover with wax paper and microwave on High until the onion is glassy 4 to 5 minutes stirring once midway.
Mix in the basil, thyme, salt, black pepper, red pepper, and tomatoes, cover with the casserole lid, and microwave on High for 5 minutes, stirring once midway.
Meanwhile, arrange the rice, corn, and shrimp in an ungreased 11" x 9" x 2" microwave-safe baking dish.
Spoon the casserole mixture evenly on top.
Cover with microwave-safe plastic food wrap and vent by turning back one corner Microwave on High for 5 minutes; at the midway point, give the dish a half-turn.
Let the baking dish stand, covered, in the turned-off micro wave oven for 5 minutes.

Recipe Summary

Difficulty Level: 
Main Dish

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