Shrimp Creole is a classic New Orleans dish; shrimp bubbled in a spiced red sauce, served over steamed white rice. We're happy to report that with instant rice added to the filling, this potpie combines all the best elements of the beloved original. Thanks to the crust, it even comes with its own garlic bread.
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.
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.