Best Cajun Shrimp Creole Recipes
CORNBREAD STUFFING W/SHRIMP & ANDOUILLE (CAJUN/CREOLE ZWT-9)
(From a Food & Wine Magazine article) -- Star chef Susan Spicer comes from a strong European Christmas tradition. But in New Orleans, her holiday means a magnificent Cajun/Southern feast. She runs BAYONA (1 of the finest restaurants in New Orleans) & has been garnering local & national acclaim since 1986. In 1989, FOOD & WINE declared her 1 of that yr's Best New Chefs. Her training is French & her food global (including So Louisiana Cajun & New Orleans Creole). Her Christmas dinner was featured in Food & Wine Magazine & included a shrimp & andouille stuffing ("my version of something that's fairly common in New Orleans"). Of this recipe, she said "Andouille adds a wonderful smoky flavor to sweet cornbread stuffing". As an added bonus, this stuffing can be "made & refrigerated 1 dy before baking. Just bring it to room temp before baking." Prep time was estimated, begins w/pre-cooked cornbread & 15 min was allowed for ingredient prep. Enjoy!
Provided by twissis
Categories Vegetable
Time 1h45m
Yield 10 Side-Dish Servings, 10 serving(s)
Number Of Ingredients 15
Steps:
- Prepare cornbread per pkg instructions & cut into pieces as directed.
- Preheat oven to 350°F --- Generously butter a 10x15-in glass or ceramic baking dish. Put the cornbread pieces into a lrg bowl.
- In a lrg, deep skillet, cook the andouille over mod heat until lightly browned & the fat rendered (about 10 min). Add to the cornbread.
- Melt the butter in the skillet. Stir in the onions, celery & half of the scallions. Cook over low heat until soft (about 10 min). Add the shrimp, garlic, sage & thyme. Cook (while stirring) until the shrimp are just cooked through (about 3 min). Add the shrimp to the cornbread.
- In the same skillet, bring the stock to a boil. Pour the stock over the cornbread & stir well. Add the parsley & remaining scallions. Season the stuffing w/salt, pepper & Tabasco to taste preferences.
- Spread the stuffing in the prepared baking dish & bake for 1 hr (or until crisp & browned on top).
Nutrition Facts : Calories 370.2, Fat 20.2, SaturatedFat 7.6, Cholesterol 95, Sodium 1238.5, Carbohydrate 26.9, Fiber 3.9, Sugar 4.4, Protein 19.6
CAJUN CHICKEN & SHRIMP CREOLE
Steps:
- Place the chicken thighs in the bottom of the Crock-pot slow cooker. Add the remaining ingredients except for the shrimp, lemon-juice, hot sauce and rice. cove and cook on low for 8 to 10 hours. In the last hour of cooking, add the lemon-juice, shrimp. and hot sauce. Serve over the hot rice.
CAJUN CHICKEN AND SHRIMP CREOLE
Categories Chicken
Number Of Ingredients 15
Steps:
- 1.Place the chicken thighs in the bottom of the slow cooker. 2.Add the remaining ingredients except for the shrimp, lemon juice, hot sauce and rice. 3.Cover; cook on Low for 8 to 10 hours or on High for 4 to 5 hours. 4.In the last hour of cooking, add the shrimp, lemon juice and hot sauce. 5.Serve over the hot rice.
CAJUN SHRIMP CREOLE
I grew up eating shrimp Creole. I used to say my mom put it in my baby bottle. It was a staple in our home. My family had this often and my mother made the best. Served over rice, this is a rich and savory shrimp dish that is good for any occasion. I hope you enjoy it. It always brings back warm and fuzzy memories to me.
Provided by Kathy Sterling
Categories Seafood
Time 1h35m
Number Of Ingredients 15
Steps:
- 1. In a medium sauce pan, heat oil. Add onions, bell pepper, garlic, green onion, parsley, and celery and cook on medium high heat until onions and celery are tender.
- 2. Season shrimp with salt, black pepper and red pepper. Set aside.
- 3. Stir in tomato paste and tomato sauce and bring to a boil. Add sugar and water. Simmer for 40 minutes until vegetables are well done. Add more water if it is too thick.
- 4. Add shrimp and cook until desired tenderness, about 10 to 15 minutes. Serve hot over white rice, if desired.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love