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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This recipe comes from the Gone With The Wind Cook Book - Famous Southern Cooking Recipes . There is a note in the foreward which I love: Gone With The Wind told of a style of living. as well as a romantic drama, A way of living, playing, and eating that thrilled us all. ***This recipe doesn't say if fresh or canned tomatoes are used. I think I'll use canned when I try it. Ingredients:
1 large onion, sliced |
3 stalks celery, chopped |
1 1/2 tablespoons butter |
3/4 tablespoon flour |
3/4 teaspoon salt |
3/4 cup water |
1 1/2 cups tomatoes, diced |
1 1/2 cups peas, cooked |
1/2 tablespoon vinegar |
1/4 teaspoon sugar |
1 1/4 cups shrimp, cooked |
1 1/2 tablespoons chili powder |
2 cups rice, cooked and still hot |
Directions:
1. Saute onion and celery in butter until browned. Stir in flour and salt, and slowly add the water.
2. Simmer 15 minutes, stirring frequently.
3. Add tomatoes, peas, vinegar, sugar, shrimp, and chilli powder, and continue cooking 10 minutes longer.
4. Place rice in a large deep serving plate, and pour creole mixture over it.
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