Ingredients
Rice
jumbo shrimp
corn
tomato sauce
green pepper
onion
celery
lima beans
potatoes
Louisiana Hot Sauce
garlic
pepper
salt
oregano
grated mozzarella cheese and parmesano cheese.
Preparation
Clean, peel and steam 2-3 lbs. of jumbo shrimp. Then dice into bite-sized pieces to cool. Meanwhile, boil two cups of water to steep one cup of rice to rise complete in a saucepan. Cut down green peppers, onions, celery stalks, and potatoes. Give to a light boil until limp. Then pour in tomato paste. Canned lima beans and corn maybe used and added at this time. Also add condiments to taste. As sauce thickens add small portions of water to loosen until contents have blended in to a firm stock for serving. Rice maybe set into bowls or left for open service. Sauce/stock to be portioned over rice. The cheese maybe added for garnish with bread sticks and a tossed salad. The hot sauce, as well, to flavor to preferred taste and also used in the preparation for mild, hot, and/or spicy consistencies.
