Louisiana Shrimp Bake

Ingredients

3 cups cooked rice ( 1 1-2 dry )
4 Tbs butter
1 cup sliced celery
1 cup diced onion
1/2 cup diced green pepper
1/4 cup flour
1 tsp salt
1 can diced tomatoes ( 14-16 oz )
1/4 cup cooking sherry
6 oz small shrimp
4 hard cooked eggs - sliced
1 1/2 cups shredded sharp cheddar ( divided )

Instructions

Preheat oven to 375.
Prepare rice to package directions.
Melt butter in saucepan.
Saute celery, onion and green pepper over med low heat until soft, about 5 minutes.
Sprinkle flour and salt over softened vegetables, cook 1-2 minutes to create roux.
Stir in tomatoes, shrimp and sherry, bring to boil and simmer covered for 10 minutes.
Stir in 1/2 cup of cheese, add eggs.
Pour into 3 quart casserole dish, top with rice and cover with remaining cheese.
Bake uncovered at 375 for 30 minutes.

Notes

Rice can be made using equal parts of rice and water, microwave 5 minutes.
Water can be heated in microwave for 1 minute and 1 tsp of chicken bullion can be stirred in before adding/cooking rice.

Optional additions:

Andouille sausage link cubed, added with vegetables.
Dash of cajun seasoning.