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Creole Spoon Bread
| Ingredients | |||
| 3 | cup | milk | |
| 1 | cup | cornmeal, enriched self rising | |
| 1 | pound | shrimp, cooked, coarse chopped | |
| 1/3 | cup | bell pepper, green, chopped | |
| 1/3 | cup | parsley, fresh, chopped | |
| 1/3 | cup | onion, chopped | |
| 2 | tablespoon | oil, or vegetable shortening | |
| 1/4 | teaspoon | hot pepper sauce | |
| 4 | each | egg, yolks, beaten | |
| 4 | each | egg, whites | |
| 2 | tablespoon | butter, or margarine | |
| 2 | tablespoon | flour, self-rising, enriched | |
| 1 1/4 | cup | milk | |
| 1/2 | cup | ketchup | |
| 1 | tablespoon | worcestershire sauce | |
Directions: | |||
| In large saucepan, heat milk until almost simmering. Stir in cornmeal until smooth. Stir in shrimp, bell pepper, parsley, onion, shortening, and pepper sauce. Bring to a boil over medium heat, cook, stirring constantly, 1 minute longer. Remove from heat and cool slightly. Stir egg yolks into cornmeal mixture. Beat egg whites until stiff but not dry, fold into cornmeal mixture. Turn into well-greased 2-quart baking dish and bake in preheated 375 degree oven for 45 to 50 minutes, or until golden brown. Meanwhile, make sauce. Melt butter in saucepan; blend in flour. Gradually stir in milk and cook over medium heat, stirring constantly, until thickened. Stir in ketchup and worcestershire sauce. Serve spoon bread with sauce.  | |||
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