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Cajun Shrimp Creole Recipe

Find great Cajun Shrimp Creole Recipe at 123EasyAsPie.com

Q: What’s your favorite Cajun/Creole recipe?
I hate that the Gulf coastal region (LA, especially) is experiencing such a disaster. There are so many great foods indigenous to the area that will be seriously missed or affected: Pompano, red fish, crayfish, shrimp, oysters, etc. In honor of them, what’s your favorite recipe?
Some actual recipes would be nice!

A: Gumbo with okra, shrimp and crab legs over rice, YUM

Q: who likes shrimp creole (coonass/cajun style)?
Somebody was asking about a shrimp creole recipe yesterday and I thought about answering but to tell you the truth…I don’t keep recipes. I just work with what I’ve got and add what I like to taste and it always comes out right. My folks say it’s a gift. My best advice is, keep it fresh and don’t over do it. You can always add more but it’s hard to take it out. (fresh onions, garlic and green peppers a pinch of sea salt and cracked black pepper…sauteed w/bacon and butter makes everything taste good…hahaha) maybe dice a couple of ripe tomatoes and add ‘em to the mix, throw in couple pounds of 12-15 count shrimp (deveined) and a pot of creamy grits (instead of rice) on the side. A loaf of french bread w/ lots butter, garlic and grated parmesan. A fresh green salad w/ homemade olive oil vinaigrette and a glass (or two) of red wine…damn, I know what’s for supper tonight.
How’s that sound?
My mom’s folks moved to New Orleans when she was a child and I lived there for awhile. I got some real coonasses in de family…tell you me.
I always make some rice too. Not everyone has acquired the taste. I think most folks never had ‘em fixed right. But dat’s okay..’cher. No grits fo’ you..
Yeah..you can put lotsa stuff in there and I would probably add some more as I go along but like I said…there ain’t no recipe. Plus, I ain’t making jambalaya. If I was…look out.
Hey Nan…like I said…”don’t over do it..you can always add more but it’s hard to take it out.”
That’s what I was talking about. Salt, pepper, spices, etc…and canned ‘meters will do but we both know the difference.
I can my own ‘maters. Had 500 plants this year. Still got some ripe on the vine. Til we getta freeze anyway. Gonna build another greenhouse this winter.
hey fishin.. like my coonass kinfolk say…if it don’t eat me first it’s fair game.
… throw it in de pot and whatever else we got…heh
damn that was good!!!

A: You know I do Dr……..even though I live in the other Louisiana!!! (north Louisiana) LOL!!

I have cooked and eaten Shrimp Creole, Seafood Gumbo, Boiled Crawfish and you name it as long as I can remember! Remember I am from Louisiana. If it moves we cook it, just about! I don’t use recipes either, but when folks ask for them, well what do you do, you gotta please em you know!

nfd♥

Q: Any good but easy Cajun recipes?
I used to have a recipe for shrimp creole that I’m looking for. Also any recipes with sweet poratoes? Thanks!

A: My wife and I love this site!! Great shrimp creole recipe and a lot of other great stuff.

http://www.nolacuisine.com/

Q: What’s a good East Indian recipe using both boneless skinless chicken AND raw shrimp?
It may seem odd to combine the two but it works successfully with other ethnic cuisines, ie. Cajun/Creole.
Dish could be classified as ‘Indian’ in general or a curry. Thanks. I plan to make the best one for company this weekend!

A: Generally, Indians dont mix chicken & shrimp together in the same recipe but what a novel idea!

I suggest you take your fav curry recipe and add both. Here’s mine:

CHICKEN & SHRIMP COONDAPURI

Ingredients:

2 lbs of chicken pieces (boneless and skinless), cut into 1.5” pieces
1 lb of large shrimp (tail on, peeled & de-veined)
1 large onion, finely chopped
4-5 garlic cloves, finely minced
1 inch piece of ginger, finely minced
juice of 1 lemon
1 can of good quality coconut milk
salt to taste
2 tbsp oil (vegetable or canola)
freshly chopped cilantro leaves for garnish

For the MASALA: dry roast and grind to a fine powder

6-8 dried red chilies (to taste)
1 tbsp coriander seeds
½ tsp black peppercorns
1 tsp fenugreek seeds (methi)
2 tsp turmeric

Heat the spices in a dry pan on medium high heat until slightly browned and fragrant. Let cool and using a spice grinder, grind into a fine powder.

METHOD:

In a large mixing bowl, add the chicken pieces along with the ground masala spices, salt, lemon juice and the coconut milk. Cover and let sit in the refrigerator for at least 1 hour.

In a large deep skillet on medium high heat, add the oil and when hot, add the onions. Fry until slightly golden and then add the ginger and garlic. When browned, add the chicken pieces and the marinade as well. Reduce the heat, cover and let simmer for 15-20 minutes on low heat. Add the shrimp and let cook through (5-6 minutes) Garnish with freshly chopped cilantro leaves and serve with warm rotis and fragrant Basmati rice.

Q: Why do people imitate Gumbo recipe?
Im from New Orleans La, and every time I go out of town or in a city. I see some sort of restaurant advertising cajun creole food. Most of the time I check out the restaurant because I miss home so much I decided to try my so call home food. Needless to say it is horrendous. I been to 15 so call creole cajun food restaurants and none of them even compare to actually new orleans natives food.
First New Orleans food is not cajun but creole french cooking.
I see A lot of people ask for a gumbo recipe, and it just aggravates me, when they try to short stop our style of cooking. I feel as though if you are not going to cook the recipe from scratch, then your are not getting a new orleans taste of CUISINE, you are getting someone else cusine, I mean the whole point of cooking it is because you were craving for it right? However I just want to let these people know who loves gumbo but want the recipe to try and get it from the natives and not some online fake recipe. If you need my recipe or a native site I can give it to you. I just want people to respect our culture and food. And average gumbo take a day or a half. if you can cook gumbo in two or 6 hours it is not the real thing. Furthermore; lets not try to imitate other peoples culture. do it by the way it suppose to be done.

these are the things in a gumbo(shrimps, crabs, chicken, onions, celery, red, yellow, green peppers, okra, gizzards, oysters, tomatos and parsly. If you do not have all these things in your gumbo especially the seafood then you are not eating new orleans cusine rather than some other types of cusine but don’t put new orleans name to a cusine when it is not the orginal recipe

A: because they wanna make money just like everybody else in this troubled economy you gotta do what you gotta do

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