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Shrimp and Rice Casserole

4 slices bacon, chopped
1 cup smoked sausage, sliced 1/4-inch thick
1 cup diced yellow onion
1/2 cup diced green bell pepper
3 cloves garlic, minced
1 1/2 cups long-grain rice
1 (15 oz.) can tomato sauce
1 (14.5 oz) can diced tomatoes, undrained
2 1/2 cups water
1 TBSP. flour
1 tsp. salt
1 tsp. Creole seasoning
1/4 tsp. black pepper
1 lb. medium fresh shrimp, peeled and deveined
1 package sugar snap peas, chopped and blanched

In a 12-inch, cast-iron skillet, cook bacon and sausage over medium-high heat, stirring until browned, about 10 minutes.
Add onion, bell pepper and garlic.
Cook, stirring until tender.
Stir in rice; cook 1 minute.
Add tomato sauce, tomato, water, flour, salt, Creole seasoning and pepper, stirring until combined.
Add shrimp to pan; bring to a boil and reduce heat to low.
Cook, stirring frequently, until rice is tender and shrimp are cooked through, about 40 minutes.
Stir in peas.
Serve immediately.
Serves 6.

Coastal Fisherman Merch
CF Merch



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