Seafood Casserole in Creole Sauce

Category: Main Dish

Cuisine: Cajun

Ready in 1 hour

Ingredients

1/2 c Mushrooms

2 tb Butter

1/4 c Dry white wine

Cayenne To taste

Hot cooked rice

2 tb Butter

1/4 ts Cayenne

1/4 c Chili sauce

1 Garlic minced

1/2 Bay leaf

1 ts Sugar

1/2 Green pepper Chopped

1 1/2 c Canned tomatoes

3 Eggs Hard-boiled, diced

salt and pepper to taste

1 tb Dry sherry

3/4 lb shrimp Cooked, or other

1/3 ts Salt

1 pn Thyme

1 ts Parsley chopped

1/4 Onion chopped

6 Green onion Shredded

2 tb ham Cooked, diced


Directions

1. Melt 2 Tbsp butter in skillet. Add the seafood. Stir and cook over high heat for about 2 minutes. 2. Add 2 cups Creole Sauce (below) and white wine. Simmer the shrimp covered for about 5 minutes. Add salt and pepper, cayenne and eggs. 3. Serve over hot rice. ********Creole Sauce********* 1. Melt 2 Tbsp butter over low heat. Add onion, garlic, and green onion; cook uncovered for about 2 minutes. Add remaining ingredients and cook until sauce is thick, stirring occasionally (about 50 minutes). Posted to recipelu-digest Volume 01 Number 409 by Rodeo46898 <Rodeo46898@aol.com> on Dec 28, 1997

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