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!!

Saturday, July 01, 2006

Shrimp Pie

  • 1 large onion, chopped
  • 1 small bell pepper, chopped
  • 3 small ribs celery, chopped
  • 4 cloves garlic, minced
  • 2 lbs. peeled raw shrimp
  • 2 heaping Tbs. flour
  • 1 can mushroom soup
  • 1 small can mushrooms
  • 1/2 cup green onions, chopped
  • 9-inch unbaked double pie crust
  • Salt and pepper to taste

Cook onions, bell pepper, garlic and celery in margarine for approximately 10 minutes. Cut shrimp into bite size pieces. Add shrimp and cook until pink. Add flour and blend, then add soup, mushrooms, salt, pepper and onion tops. Simmer about 10 minutes then pour into pie crust and cover with top crust.

Bake at 400°F. approximately 30 minutes or until crust is golden brown.

Crawfish pie can also be prepared using the same recipe. Just substitute crawfish for shrimp.

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