Shrimp Creole Bake

Ingredients

• 2 tablespoons butter 
• 16 ounce canned tomatoes whole crushed peeled canned
• 5  carrots sliced
• 1.5 cups celery diced
• 2 teaspoons chili powder 
• 1  bell pepper diced green
• 2 cups mushrooms sliced
• 2  onions diced
• 4 ounce pimento peppers chopped
• 1.5 pounds shrimp deveined cooked peeled
• 15 ounce seasoned tomato sauce canned
• 2 cups water 
• 1.3 cups rice white uncooked
• 1  zucchini sliced

Equipment

• sauce pan
• oven
• casserole dish

Directions

1. In a saucepan bring salted water to a boil.
2. Add rice, reduce heat, cover and simmer for 20 minutes.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Saute the mushrooms, carrots, onions, green pepper, celery, and zucchini in butter until tender.
5. Add all the tomatoes, tomato sauce, pimientos, and shrimp. Stir in rice and chili powder.
6. Pour mixture into a 9x13 inch casserole dish.
7. Bake at 350 degrees F (175 degrees C) for 1 hour.