Macaroni Loaf With Crèole Shrimp Sauce |
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Prep Time: 35 Minutes Cook Time: 45 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Slices beautifully and is even good cold as in a salad or a sandwich. I omit the shrimp because of hubby's allergy to shellfish. I always double this recipe and use a bread pan to bake it in. Leftovers keep very well. Ingredients:
1 cup uncooked elbow macaroni |
salt |
1 cup half-and-half |
1 cup soft breadcrumbs |
1 small onion, minced |
1 cup cheddar cheese, shredded |
3 eggs, slightly beaten |
1 teaspoon seasoning salt |
1/4 teaspoon black pepper |
1 teaspoon worcestershire sauce |
1/4 cup chopped parsley |
2 tablespoons green peppers, minced |
2 tablespoons onions, minced |
2 tablespoons celery, minced |
2 tablespoons parsley |
1 tablespoon butter |
1 tablespoon cornstarch |
1 (8 1/4 ounce) can stewed tomatoes, crushed |
1 vegetable bouillon cube |
1/4 cup water |
1 (2 ounce) can baby shrimp, drained |
Directions:
1. Cook macaroni in boiling salted water for 10 minutes or until tender. Drain. Set aside.
2. Scald half-and-half and pour over bread crumbs. Add onion, cheese, eggs, seasoned salt and pepper, Worcestershire sauce and parsley. Stir in macaroni. Turn into a well-greased 7 1/2 x3 1/2 loaf pan.
3. Set in roasting pan or other deep pan. Add hot water to a depth of 1 inch.
4. Bake at 350° for 45 minutes or until firm and golden brown.
5. Turn out onto platter, if desired turn right side up. Garnish with parsley and pass the sauce.
6. CREOLE SAUCE: In a small saucepan, sauté first 4 ingredients in the butter until tender. Stir in rest of ingredients and bring to a boil. Cook, stirring, until thickened. Add shrimp if used.
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