Creole Shrimp and Rice

Ingredients

• 3 tbsp butter or margarine
• 1 cup chopped onions
• 1 cup chopped green peppers
• 1 cup coarsely chopped celery
• 2 clove garlic, minced
• 1 bay leaf
• 1 tsp salt
• ½ tsp cayenne
• 2 tsp thyme
• 2 can 14 1/2 oz each; reserve liquid whole tomatoes, drained and chopped
• 1 can 8 oz tomato sauce
• 1 tsp hot pepper sauce
• 2 cup sliced okra
• ½ lb peeled, deveined, uncooked shrimp
• 6 cup hot, cooked rice

Method

1. Melt the butter in a 10-inch skillet. Add the onions, green peppers, celery and garlic and saute until almost tender.
2. Add the bay leaf, salt, cayenne, thyme and reserved tomato liquid. Cook over medium heat about 5 minutes, stirring frequently.
3. Stir in the tomatoes, tomato sauce, hot pepper sauce and okra. Cover and simmer 10 minutes, stirring occasionally.
4. Add the shrimp and continue to simmer 5 minutes or until the shrimp are plump and pink. Remove the bay leaf. Serve over mounds of hot, cooked rice.

Notes

Serves 10.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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