Shelly's Recipe

BAYOU SHRIMP CASSEROLE

Category: Casseroles - Seafood

3 cups cooked long-grain rice
2 tsp olive oil
2 cups chopped onions
1 1/2 cups chopped celery and red and yellow bell peppers
2 tsp minced garlic and dried thyme
1 tsp basil
Cayenne and black pepper, to taste
1 bay leaf
1 cup chicken broth
1 (28 oz) can chopped tomatoes with juice. undrained
1 (8 oz) can tomato sauce
2 tsp sugar
1 1/2 lbs large shrimp, peeled and deveined

Preheat oven to 375. Spray a 13x9 inch baking pan with cooking spray. Spread rice evenly in the dish. In a skillet, saute the vegetables and garlic in the olive oil, for 6-8 minutes, stirring occasionally, until softened. Add the spices and cook for 1 minute. Stir in the broth.

Increase the heat to medium-high and cook, stirring occasionally, for 5 minutes or until the liquid is reduced by half. Stir in the remaining ingredients and pour mixture over the cooked rice. Bake for 25-30 minutes or until hot and bubby. Serves 6