Creole Shrimp And Fish With Rice
|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)|
|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|
|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|
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 325Â°F (160Â°C) oven for 4.5 to 50 minutes or until heated through.