A lenten recipe our children loved. I plan to make the sauce in bulk and freeze. It will then be very quick meal to put together with our plain (unseasoned) parboiled rice.
1 minced onion
3 TBS veg. oil
2 sweet bell peppers diced
3 cloves garlic minced
4 cups diced tomatoes (2 big cans)
2 TBS Creole seasoning
2 cups fresh bread crumbs
3 TBS margerine
1 package of salad shrimp (could use diced squash or some other ‘meaty’ vegetable as an alternative)
4 cups cooked rice
Saute onion and garlic in vegetable oil until transparent, then add bell pepper, tomatoes, and Creole seasoning. Cook, partially covered, on low for an hour. Once done cooking, add shrimp.
Grind dry bread into crumbs and saute in margarine. Set aside. Spread rice in an 8X13 oiled pan. Pour and smooth shrimp and tomato sauce over rice. Spread bread crumbs on top and bake in 350 degree oven for about 20 minutes.
