Cooking with Paula Deen

Cozy & Comforting Casseroles

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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