Delicious Shrimp Creole
Instructions:
- A New Orleans classic, Shrimp Creole makes a good company as well as a family dish. Serve it with corn bread on the side.
- 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
- 1â„4-inch-thick slices
- 2 garlic cloves, minced
- 11â„2 cups parboiled rice
- 1 can (141â„2 ounces) stewed tomatoes
- 1 bottle (8 ounces) clam juice
- 11â„4 cups water
- 1 package (10 ounces) frozen whole okra, thawed
- 1 pound medium shrimp, shelled and deveined
- Preheat oven to 350°F. In 3- to 31â„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.
- 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.
- P R E P 45 minutes
- B A K E 30 minutes
- MA K E S 6 main-dish servings