Shrimp Creole with Red Beans & Rice

Red Bean & Rice Casserole

1 tbsp. olive oil
1 cup chopped onion
1/2 cup chopped red bell pepper (about 1 small)
1 cup brown rice medley
2 1/2 cups vegetable broth
1 tsp. Earth Balance
1 - 15 oz. can Pinquitos (or any red beans), drained and rinsed
1 - 14.5 oz. can Petite cut diced tomatoes with jalapenos, drained
1 - 4 oz. an Diced green chiles
1/2 cup vegan sour cream
2 tsp. chili powder
3/4 tsp. sea salt
1/4 cup bread crumbs

Bring 2 1/2 cups vegetable broth to a boil. Add 1 tsp. Earth Balace and 1 cup brown rice medley. Bring back to a boil, reduce heat and simmer covered for 45 minutes. Remove from stove and let rest 10 minutes.

Preheat oven to 375 degrees.

Heat the oil in a large skillet over medium heat. Ad the onion and bell pepper, cover, and cook 5 minutes, or until softened. Transfer the mixture to a large bowl. Add the cooked rice, beans, tomatoes and green chiles. In a small bowl, combine the sour cream, chili powder and salt, blend well. Fold the sour cream mixture into the rice and bean mixture and mix well.

Transfer the mixture to a cooking sprayed baking dish. Cover and bake 25 minutes. Uncover and sprinkle the top with bread crumbs. Bake uncovered 5 minutes. Turn broiler to high and broil 2 minutes, until top is crispy and browned.

Shrimp Creole

2 tbsp. olive oil
1/2 cup diced green bell pepper (about 1 small)
1/2 cup diced onion (about 1/2 medium)
1/2 cup diced celery (about 3 small stalks)
1 tsp. chili powder
1 - 14.5 oz. can petite diced tomatoes, drained
1 - 8 oz. can tomato sauce
1 tbsp. hot sauce
1 tbsp. Worcestershire sauce
1 tsp. white sugar
Sea salt & pepper
1 1/2 pounds shrimp, peeled & deveined

Preheat crock pot on high.

In a fry pan, heat olive oil. Add peppers, onions and celery and cook until softened, 5 minutes. Add chili powder and cook another 2 minutes, stirring constantly. Remove from heat and pour into crock pot. Add tomatoes, tomato sauce, hot sauce, Worcestershire, white sugar and salt & pepper. Stir well and cook for three hours on high.

Add shrimp and cook for about 5 minutes.

Serve shrimp on top of beans & rice. Serves 4 - 6.

YUMMMM