Recipe: Creole-Style Rice Casserole (using shrimp and cooked meat or chicken, 1950's)

CREOLE-STYLE RICE CASSEROLE

1 medium onion, chopped
1 clove garlic, minced
1 green bell pepper, chopped
2 tablespoons cooking oil
1 cup canned tomatoes
1/2 teaspoon thyme
1 teaspoon salt
1/4 teaspoon ground black pepper
Dash Tabasco sauce
3 cups water
2 cups cut-up cooked meat or poultry
1 cup uncooked rice
1 pound cleaned, shelled shrimp

Brown onion, garlic, and green pepper in oil.

Add remaining ingredients except rice and shrimp. Bring to a boil and stir in rice. Cover and simmer about 20 minutes.

Add shrimp and cook 10 minutes longer or until rice is tender and mixture is quite dry.

Makes 4 to 6 servings
From: Mary's Notebook, Mary and Carmen's Recipe Collection at Recipelink.com
Source: Vintage newspaper recipe clipping, 1950's