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From the Kitchen of: Bone Man
This is my sisters recipe from our family cookbook. Her name is Irene Gray, from St. Martinville, Louisiana. She is considered a guru among cooks in her home town. She is 80 yrs old and doing really well, along with her 88 year old husband, Louis Gray.
| 1 | sm. | jar Pimentos |
| 1/2 | C. | Margarine (1 stick) |
| 1 1/2 | C. | Onions, chopped |
| 1 | Med. | Bell Pepper, chopped |
| 1/2 | C. | Water |
| 2 | Garlic pods, chopped | |
| 2 | Stalks Celery, chopped | |
| 1 | 16oz | Can Tomatoes, chopped |
| 4 | Slices of Bread | |
| 1 | Can Cream of Mushroom Soup | |
| 2 | C. | Cooked Rice |
| 1/4 | C. | Parsley, chopped |
| 3 | C. | Shrimps, cut in half |
Saute vegetables in margarine, then add shrimp and tomatoes. Add soup, water and pimentos. Cook for about five minutes more on medium heat. Soak bread in water, then squeeze out the water, add to shrimp mixture. Add 2 cups cooked rice. Place mixture in a greased casserole, top it with bread crumbs. Dot it with 1/2 stick of margarine. Bake at 400 degrees for 1/2 hour.