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!!

Tuesday, January 17, 2012

Cajun Shrimp Creole

Isn't Cajun Shrimp Creole kind of a confusing title, you may ask? Not really. The meal itself is of a Creole origin, but it has been "Cajunized" to create a more bold flavor. This is done by adding a slightly darker roux and less tomatoes than is called for in many of the traditional recipes.

Ingredients

    1.    *2 lbs. raw shrimp, peeled and deveined  
    2.     3 Tbs. powdered gumbo roux
    3.     1 pod garlic, finely chopped
    4.     1/2 cup minced onion
    5.     1/2 cup chopped green pepper  
    6.     2 Tablespoons chopped parsley
    7.     1/2 cup warm water
    8.     2 teaspoons salt (or less, to taste)
    9.     Tabasco to taste
    10.     1 (8 oz.) can tomato sauce
    * (save shells to  make broth) 

      Instructions

      1. make a light brown roux using flour and oil
      2. add shrimp and cook 3 minutes over low heat
      3. add garlic, onion, green pepper and parsley
      4. saute 2 minutes
      5. increase heat to medium and gradually add water while stirring
      6. add remaining ingredients
      7. bring to a boil, then lower heat to simmer
      8. cook for 1 hour
      9. stir occasionally
      10. serve over cooked white long-grain rice

      A dish like this can be jazzed up to suit your taste: substitute a can of tomatoes with green chilies for one can of tomato sauce, for a peppery flavor; or increase any of the seasonings according to your taste. At any rate, you can't go wrong, and you'll thoroughly enjoy this longstanding Louisiana favorite!

      Makes 4 - 6 servings. Bon appetite!
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