“This is an excellent dish that my mother makes. It has lots of vegetables in a thick Creole sauce. If you wish, you may also put sliced cheddar cheese on top before baking.” - by sal
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes; set aside. Meanwhile, preheat oven to 300 degrees F (150 degrees C).
- In a large saucepan or pot, melt butter over medium heat, and saute carrots, onions, bell pepper, celery, mushrooms, and zucchini, until just tender. Stir in tomatoes and tomato sauce. Let cook, stirring constantly, for 5 minutes.
- Mix shrimp, pimientos, and chili powder into the pot. Stir in cooked rice and simmer on low heat for 10 minutes.
- Pour mixture into a 9x13 inch dish. Bake in preheated oven until the rice mixture thickens, about 40 minutes.
Nutrition
Amount Per Serving (8 total)
- Calories
- 250 cal
- 12%
- Fat
- 4.4 g
- 7%
- Carbs
- 35.6 g
- 11%
Based on a 2,000 calorie diet
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Reviews (6)
Rate This Recipe
I. Ferguson
"I loved it! But to good from pretty good to great, it did need some extra seasoning. As others have said it needed a bit more seasoning. I seasoned the shrimp with garlic salt and black pepper. I als..." See moreo added a bay leave, red pepper flakes, and a splash of white wine to the sauce, then I let it simmer for twenty minutes longer. It was amazing. "
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