Louisiana Shrimp Creole II Recipe
Tomatoes and shrimp cooked up with garlic and onions - this Gulf Coast tradition will have you dreaming of the bayou. This recipe can either be a main dish or a side dish. You can make it as hot as you want, just add more chili powder and hot sauce. Serve over hot rice.
This is an excellent dish that my mother makes. It has lots of vegetables in a thick Creole sauce. If you wish, you may also put sliced cheddar cheese on top before baking.
A hearty and spicy shrimp stew with onions, green peppers, celery, tomatoes, and wine. Serve over hot, cooked rice.
Enjoy well-spiced shrimp in delicious gravy with this classic New Orleans shrimp etouffee.
While true jambalaya is really more of a thicker rice stew than a soup, it's one of those dishes that more stock can be added to easily make it into a soup recipe.
Here in Louisiana, there's nothing better than this classic during crawfish season. This recipe is easy and can be substituted with shrimp when crawfish are out of season. Even better when served with hot garlic French bread! Start cooking the rice first since this is a quick and easy dish.
This hearty rice and shrimp soup is packed with vegetables and flavor.
This recipe was easy and fairly fast. I followed the recipe as printed, but thought there was too much liquid and it needed more hot sauce. I will make it again, but with a few changes: more spice (cayenne?), less tomato sauce and chop the vegetables into larger pieces so they don't disappear into the sauce when cooked.
With a slow cooked roux and gumbo file powder flavoring the shrimp, crabmeat, and andouille sausage, this gumbo is an authentic creole meal.