Vintage Recipe Thursday - Shrimp Creole with Cheese Rice

It's been a while since I've done Vintage Recipe Thursday.  It isn't for lack of trying, actually.  I made a couple of different recipes and the truth is...they just weren't blog-worthy.  I only put recipes I really like on the blog.  But last week I decided to try again.  As usual, this is from my grandmother Lin Lin's 1978 copy of For the Love of Cooking.

The recipe?  Shrimp Creole with Cheese Rice

1/4 cup butter

1 cup coarsely chopped onion

1 cup diced celery

1 small clove garlic, minced

2 tbsp. flour

1 tsp salt

dash cayenne pepper

1 tsp paprika

1/2 small bay leaf

4 drops of hot sauce (or more, if you're me)

1/2 cup diced green pepper

1 can tomatoes

2 cups cooked shrimp

cheese rice (recipe follows)

Melt butter in skillet.  Add onion, celery, and garlic and cook slowly until tender but not brown.

Add flour and seasonings; stir until blended.  Stir in green pepper 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 tbsp butter

1 tsp salt

1 1/2 cups uncooked regular rice

2 cups shredded pasteurized process American cheese (I confess I just used mild cheddar)

2 tbsp finely chopped onion

1 tsp prepared mustard

Bring water to boiling point; add butter, salt, and rice.  Bring to boil, reduce heat to low, and cook, covered, until tender, about 20-25 minutes.  Stir cheese, onion, and mustard into hot rice.  Line hot 2 quart casserole with cheese rice and fill center with shrimp creole.

We opted not to dirty a casserole dish, instead just layering rice in individual bowls and putting the shrimp on top.  Man was this delicious!

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