Cajun Rice & Seafood Supreme
Source of Recipe
Amy Catherine Pastor Miss Crowley, 1999-2000
Recipe Introduction
Serves 15
List of Ingredients
2 sticks of margarine
3 cups of chopped onion
2 cups of chopped bellpepper
1/4 cup of chopped celery
1/2 cup of all-purpose flour
1 pint of half-n-half
8 oz. of sour cream
8 oz. of Velveeta cheese, cubed
White, red, and black pepper to taste
Salt to taste
Tabasco sauce to taste
Garlic powder to taste
1 pound of uncooked, cleaned shrimp
1 pound of fresh, lump crab meat
6 oz. jar of mushroom pieces
2 oz. of sliced pimientos
3 cups of cooked rice
Recipe
Melt butter in a six-quart saucepan. Sautee onion, bellpepper, and celery on medium heat for five minutes or until all ingredients are thoroughly softened. Add flour, and stir well. Add half-n-half, sour cream, and cubed Velveeta cheese and seasoning. Cook until all cheese is melted. Add shrimp, crab meat, and mushrooms. Cook on medium heat 20-25 minutes, or until shrimp and crab meat are well-cooked. Add pimiento for color. Fold cooked rice into seafood sauce. Spoon into a serving dish. Garnish with lemon slices, cut carrots, or radish flowers if desired.
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