LOUISIANA SHRIMP BAKE

Louisiana Shrimp Bake image

This is kinda like etouffee..sort of. I thought it was delish sounding when I heard about it. I have tweaked it a bit from the original, since I hate hard-boiled eggs and didn't have any cooking sherry. I replaced the sherry with some Old Bay (which I have just discovered in '05) and didn't replace those nasty eggs with anything. The recipe calls for a pound of tomatoes. Since I usually make this in the fall/winter, I use DM's home-canned tomatoes in some juice. I really like this - some Southern comfort food at its best.

Provided by Redneck Epicurean

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 cup celery, sliced thin
1 medium onion, chopped
1/2 cup chopped green pepper
1/4 cup butter or 1/4 cup margarine
1/4 cup flour (self-rising or a.p.)
1 1/2 teaspoons salt
16 ounces tomatoes with juice
1/2 lb frozen shrimp
Old Bay Seasoning, to taste
1 1/2 cups shredded cheddar cheese
3 cups cooked rice

Steps:

Sauté celery, onion, and green pepper in butter in a medium saucepan until soft. Blend in flour and salt; cook until bubbly.
Stir in tomatoes, shrimp, and Old Bay.
Bring to a boil and simmer, covered, for about 10 minutes.
Pour into a 2-quart casserole. Bake at 375°F for 25-30 minutes.
When serving, place rice on plate; spoon casserole over rice and top with cheese.

*** Explore more Louisiana Shrimp Bake Recipes »

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