Shrimp Creole

Submitted by Andy York, recipe from Exa York

• 1 Tbsp flour
• 1 Tbsp fat
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 lb ground pork sausage
• 1 clove garlic, minced
• 1 Tbsp parsley
• 1 cup canned diced tomatoes, including juice
• Salt as desired
• 1 tsp each:
  • Red pepper
  • Thyme
  • Basil
  • Oregano
  • Accent
  • Seasoned salt
  • Paprika
• 1 Tbsp Worcestershire sauce
• 3 cups cooked, peeled and quartered shrimp
• 1 cup sliced black olives
• 4-5 cups cooked white rice
• Cheddar cheese to cover top

Make a dark roux with the flour and fat. Add onions and bell pepper, then brown. Add sausage, cook 5 minutes. Add garlic, parsley, black olives, tomatoes, Worcestershire, and all spices. Mix. Add rice and shrimp. Stir well and cook 5 minutes. Pour into casserole dish. Sprinkle grated cheese on top to cover, then sprinkle with additional paprika for color. Bake in 350 degree oven until bubbly hot. Serves 8 people (if they are on a diet).