Shrimp Creole with Cheese Rice

1 teaspoon salt

1 teaspoon sugar

Dash Cayenne pepper

1 teaspoon paprika

1/2 small bay leaf

1/2 cup diced green bell pepper 13 ounce can tomatoes, undrained

1 pound cooked shrimp (tails removed)

Melt butter in large fry pan.  Add onion, celery, and garlic and cook slowly until tender but not brown.  Stir in flour and seasonings until well blended.  Stir in peppers and tomatoes.  Cook 10 minutes over low heat, stirring occasionally.  Add shrimp and heat. Serve in casserole lined with cheese rice.

Cheese Rice

3 cups water

1 tablespoon butter

I teaspoon salt

1 ½ cup uncooked rice

2 cups shredded American cheese

2 tablespoons finely chopped onion

1 teaspoon prepared mustard

Bring water to boil.  Add but-ter, salt, and rice. Bring to a boil.  Reduce heat to low and cook covered until tender, about 20 to 25 minutes.  Stir in cheese, onion, and mustard.  Serve with the Shrimp Creole.

Next Month:  French Quarter Cheese Spread