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Creole Shrimp And Fish With Rice

Fun.to.Cook's picture
Ingredients
  Butter 1 Tablespoon (15 Milliliter)
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped sweet green pepper 1⁄2 Cup (8 tbs) (125 Milliliter)
  Chopped celery 1⁄4 Cup (4 tbs) (50 Milliliter)
  Garlic 1 Clove (5 gm), minced
  Canned tomatoes 19 Ounce, undrained (540 Milliliter)
  Bay leaf 1
  Dried basil 1⁄2 Teaspoon (2 Milliliter)
  Salt 1⁄2 Teaspoon (2 Milliliter)
  Dried thyme 1⁄4 Teaspoon (1 Milliliter)
  Hot pepper flakes 1 Pinch
  Pepper 1 Pinch
  Deveined peeled shrimp 250 Gram (0.5 Pound)
  Haddock 250 Gram, cut in 2 inch (5 cm) cubes (1.5 Pound)
  Long grain rice 1⁄2 Cup (8 tbs), cooked (125 Milliliter)
  Green onion 1 , sliced
Directions

In large saucepan, melt butter over medium heat; cook onion, green pepper, celery and garlic for 5 minutes.
Stir in tomatoes, bay leaf, basil, salt, thyme, hot pepper flakes and pepper, crushing tomatoes with spoon; bring to boil.
Reduce heat and simmer, stirring occasionally, for 7 minutes or until slightly thickened.
Remove bay leaf.
Meanwhile, place shrimp in saucepan of lightly salted boiling water.
Cover and remove from heat; let stand for 2 minutes.
With slotted spoon, remove shrimp; set aside.
Return water to boil.
Add haddock and repeat.
Combine cooked rice with green onion.
In greased 6-cup (1.5 L) casserole, layer half of the rice mixture, half of the shrimp, half of the fish and half of the sauce.
Repeat with remaining ingredients.
(Recipe can be cooled, covered and refrigerated for up to 1 day.) Bake, covered, in 325°F (160°C) oven for 4.5 to 50 minutes or until heated through.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Ingredient: 
Rice, Seafood
Interest: 
Party
Servings: 
4

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