Shrimp Creole Potpie

We are definitely a family that loves seafood...especially shrimp! This spicy version of shrimp creole was a big hit. The recipe can be divided in half (in two 8 inch baking dishes) and freeze one for later!

Ingredients

• 1 teaspoon olive oil 
• 2 cups chopped onion 
• 1 cup diced celery 
• 1 cup chopped green bell pepper 
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour 
• 1/3 cup water
• 1 tablespoon tomato paste 
• 1 teaspoon lemon juice
• 1 teaspoon Worcestershire sauce
• 1 teaspoon sugar 
• 1/2 teaspoon salt 
• 1/2 teaspoon black pepper
• 1/2 teaspoon hot sauce
• 2 pounds large shrimp, peeled and deveined 
• 1 (14.5-ounce) can diced tomatoes, drained 
• 1/2 cup uncooked instant rice
• 1/2 cup sliced green onions 
• 1/2 cup chopped fresh parsley
• Cooking spray 
• 1 (10.6-ounce) box refrigerated garlic breadsticks

Preparation

1. Preheat oven to 350°.
2. Heat olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, and sauté 5 minutes. Add celery and bell pepper, and sauté 5 minutes. Stir in basil, thyme, and garlic, and sauté 2 minutes. Stir in flour, and cook for 1 minute. Gradually stir in water and next 9 ingredients (water through tomatoes), and cook for 1 minute. Remove from heat, and stir in rice, green onions, and parsley. Spoon shrimp mixture into an 11 x 7-inch baking dish coated with cooking spray.
3. Unroll both dough portions (do not separate dough into breadsticks); roll dough together, forming a 12 x 10-inch rectangle. Place dough on top of shrimp mixture, pressing to edge of dish. Cut 5 slits in top of crust to allow steam to escape. Gently brush 1 tablespoon garlic spread that is packaged with breadsticks over crust; reserve remaining spread for another use. Bake at 350° for 30 minutes or until golden brown and bubbly around the edges. Let stand 10 minutes.