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Recipe for family meals :

Cajun Rice and Seafood Supreme

This is one of the recipes that has been provided by Shirley Cline from San Francisco in response to my quest for recipes using Balsamic Vinegar. (You can contact Shirley by emailing her - click here).


2 sticks butter
3 cups onions, chopped small
1 1/2 cups bell pepper, chopped small (red, green or mixed)
1/4 cup celery, finely chopped
1/2 cup all-purpose flour
1 pint of half & half
1 (8 oz.) carton sour cream
1/4 lb. processed cheese, cubed
6 cup medium grain rice, cooked
Fresh parsley, chopped (about 1/3 cup) (optional)
1 1/2 lb. raw shrimp, peeled (chop, if desired)
1 lb. fresh crabmeat
1/2 lb, fresh sliced mushrooms, sauteed in butter and drained
2 oz. pimentos, sliced

Season to taste:
Cayenne pepper
Salt and pepper
Garlic powder
Hot sauce

  • Melt butter in a 6 quart saucepan.
  • Sauté onions, bell pepper and celery on medium heat for several minutes.
  • Add flour, cook for 1 - 2 minutes, add half and half, sour cream, cheese, parsley flakes and seasonings. Cook until all cheese is melted.
  • Add shrimp, and mushrooms, cook on medium heat until shrimp turns pink.
  • Add the crabmeat, then add pimentos for color.
  • Fold the cooked rice into sauce and mix well. Serve warm.

This dish can be served in pastry shells.

Serves 6

Shirley Cline