2-on-Tuesday Recipe: Shrimp Creole

Our sense of smell has the power of remembrance and the suffusion of creole (pronounced CREE-ol) cooking instantly transports me to my childhood in Sou' Lou'siana living on the bayou near Galliano and on Grand Isle. I can't speak Cajun, but I sure can cook it...and so can you! Surprise your family, this weekend!




1-2 lb       Shrimp (cooked, peeled, deveined & tails removed)
2 T           Oil or Bacon Drippings
1 C           Celery, chopped
1-2 C        Green Bell Pepper, chopped
1-2 C        Onion, chopped
1-2            Garlic Cloves, finely chopped or minced
1 t             Thyme
1 T           Worchestershire Sauce
1 T            Chili Powder
1/4 t          Louisiana Hot Sauce
2 cans      Diced Tomatoes, 14.5 oz each
1 can        Tomato Sauce, 14.5 oz each
2-3            Bay Leaves, whole
3-4 T         Corn Starch
3/4 C        Cold Water
Salt & Pepper, to taste
Rice, Cooked

• In a pot, saute celery, green bell pepper, onion and garlic in oil until tender.
• Stir in Worchestershire Sauce, Chili Powder and Louisiana Hot Sauce
• Add diced tomatoes with liquid, tomato sauce and bay leaves
• Bring to boil. Reduce heat to simmer 15 minutes to blend flavors.
• Stir in shrimp. Simmer for about 5-10 minutes. Longer,  if frozen.
• Remove all of the bay leaves. They have the capacity to spear a tonsil!
• Whisk together corn starch and COLD WATER, until smooth. Corn starch will not dissolve in hot water. Stir into creole until thickened.
• Serve over rice and with Saltines or a good bread

Remember, Cajun cooking isn't about exact measurements. Adjust the recipe to your taste. If you prefer a stronger garlic flavor, add more! The shrimp can be found in the frozen seafood case at the grocery store already cooked, peeled, deveined and tails removed making dinner a whole lot faster.


I know your inner-Cajun will come waltzing out! Mais oui, cher!


~"Sam"
P.S. Next Tuesday: Coffee with a Purpose!