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  • Cooking with Paula Deen

    Cozy & Comforting Casseroles

    Aug 25, 2020 4 minutes

    SHRIMP, SAUSAGE, AND RICE CASSEROLE

    Makes 6 servings

    1 (8-ounce) package sugar snap peas, halved
    4 slices bacon, chopped
    1 cup ¼-inch-thick sliced smoked sausage
    1 cup diced yellow onion
    ½ cup diced green bell pepper
    3 cloves garlic, minced
    1½ cups long-grain rice
    1 (15-ounce) can tomato sauce
    1 (14.5-ounce) can diced tomatoes
    2½ cups water
    1 tablespoon all-purpose flour
    1 teaspoon salt
    1 teaspoon Creole seasoning
    ¼ teaspoon ground black pepper
    1 pound medium fresh shrimp, peeled and deveined

    Fill a deep 12-inch ovenproof skillet halfway with water, and bring to a boil over high heat. Add snap peas; cook for 2 minutes. Drain peas, and rinse under cold water. Drain well. Wipe skillet dry.

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