Shrimp Creole

 Shrimp Creole

2 T. olive oil
1 1/2 c. chopped green pepper
1 medium onion, chopped
2/3 c. chopped celery

2 cloves garlic, finely chopped

1 c. uncooked long grain rice

1 can (14 oz.) diced tomatoes

1 tsp. dried oregano

3/4 tsp. salt

1/2 tsp. dried thyme

2 tsp. hot pepper sauce

1/4 tsp. ground black pepper

1 lb. raw shrimp, peeled and deveined

1 T. fresh parsley, chopped

Preheat the oven to 325 degrees F.  Heat the olive oil in a large skillet over medium-high heat.  Add the bell pepper, onion, celery and garlic; cook and stir for five minutes.  Add the rice and stir for 5 minutes over medium-heat until the rice is opaque.  Add the canned tomatoes with juice, oregano, salt, thyme, hot sauce and pepper to the skillet.  Add 1 1/4 cups water; add to the skillet.  Cook and stir for 2 minutes.  Transfer to 2 1/2 quart casserole.  Stir in the shrimp.  Bake, covered, for 60 minutes.  Sprinkle with chopped parsley.