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Shrimp Creole
A New Orleans classic, Shrimp Creole makes a good company as well as
a family dish. Serve it with corn bread on the side.
P R E P 45 minutes B A K E 30 minutes MA K E S 6 main-dish servings
1 tablespoon olive oil
1 large onion, diced
1 medium green pepper, coarsely
chopped
1 medium red pepper, coarsely
chopped
8 ounces ready-to-eat chorizo
sausage or pepperoni, cut into
1⁄4-inch-thick slices
2 garlic cloves, minced
11⁄2 cups parboiled rice
1 can (141⁄2 ounces) stewed tomatoes
1 bottle (8 ounces) clam juice
11⁄4 cups water
1 package (10 ounces) frozen whole
okra, thawed
1 pound medium shrimp, shelled and
deveined
1. Preheat oven to 350°F. In 3- to 31⁄2-quart Dutch oven, heat oil over
medium heat until hot. Add onion and peppers and cook 10 minutes or
until tender and lightly browned. Add chorizo and garlic and cook 5 minutes
longer or until chorizo is lightly browned.
2. Stir in rice, stewed tomatoes, clam juice, and water; heat to boiling over
high heat. Cover Dutch oven, place in oven, and bake 20 minutes. Stir
okra and shrimp into rice mixture; cover and bake 10 minutes longer or
until rice and shrimp are tender.
A New Orleans classic, Shrimp Creole makes a good company as well as
a family dish. Serve it with corn bread on the side.
P R E P 45 minutes B A K E 30 minutes MA K E S 6 main-dish servings
1 tablespoon olive oil
1 large onion, diced
1 medium green pepper, coarsely
chopped
1 medium red pepper, coarsely
chopped
8 ounces ready-to-eat chorizo
sausage or pepperoni, cut into
1⁄4-inch-thick slices
2 garlic cloves, minced
11⁄2 cups parboiled rice
1 can (141⁄2 ounces) stewed tomatoes
1 bottle (8 ounces) clam juice
11⁄4 cups water
1 package (10 ounces) frozen whole
okra, thawed
1 pound medium shrimp, shelled and
deveined
1. Preheat oven to 350°F. In 3- to 31⁄2-quart Dutch oven, heat oil over
medium heat until hot. Add onion and peppers and cook 10 minutes or
until tender and lightly browned. Add chorizo and garlic and cook 5 minutes
longer or until chorizo is lightly browned.
2. Stir in rice, stewed tomatoes, clam juice, and water; heat to boiling over
high heat. Cover Dutch oven, place in oven, and bake 20 minutes. Stir
okra and shrimp into rice mixture; cover and bake 10 minutes longer or
until rice and shrimp are tender.
