Learn to cook like a Cajun and develop your own style with help from south Louisiana cook and humorist, Jacques Gaspard, who's been cooking great Cajun foods for nearly 50 years. Learn how to prepare the best gumbos, seafood, jambalaya, stews, salads and deserts – the way they were originally prepared – pure and simple. Besides great original recipes you will discover a hodgepodge of stories, recordings, music, videos and humorous anecdotes to entertain. So enjoy! ... Ahheee!!
Shrimp Mold | Delicous Cajun Shrimp Dips
Ingredients
- 1 lb. raw shrimp, peeled and deveined
- 1 can condensed tomato soup
- 8 oz. package cream cheese
- 1 cup onions, chopped
- 1 cup celery, chopped
- 1 cup mayonnaise
- 4 envelopes unflavored gelatin
- 1 cup hot water (use shrimp water)
- Dash Worcestershire sauce
- Salt and pepper to taste
Instructions
Boil shrimp in 1 cup water. Dissolve gelatin in 3/4 cup cold water. Heat tomato soup and cream cheese until well melted. Add all ingredients and mix well. Pour into mold and refrigerate overnight. Serve with crackers.
KT
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