Jambalaya 
Shrimp Creole 
Shrimp Gumbo
Posted on 04/28/2017 9:06:26 AM PDT by rktman
Now, I’ll be totally honest with you – I don’t even know what Shrimp Creole is. So I looked it up…
Shrimp creole is a dish of Louisiana Creole origin, consisting of cooked shrimp in a mixture of whole or diced tomatoes, the Holy trinity of onion, celery and bell pepper, spiced with hot pepper sauce and/or cayenne-based seasoning, and served over steamed or boiled white rice
Okay, so this stuff is eaten with rice. Makes sense, anybody interested in storing long-term food will certainly have a sack of rice or ten.
(Excerpt) Read more at joelsgulch.com ...
He shouldn’t be feeding food with onion in it to his dog.
A condiment that is a cure all
Jambalaya and Gumbo are my favs!..................
Shrimp Etouffe...
I had a Nephew who cooked a great shrimp gumbo. After I learned the ingredients, it should have been good.
It must have cost a fortune to make.
And who doesn't keep a few bottles of Tabasco with their preps.
I'm amazed at the things I've choked down when doused with it.
Jambalaya Shrimp Creole Shrimp Gumbo
Why was he even trying to eat something from a can that was 40 year sold?....................
Shrimp Etouffe
Now you did it. Made me hungry.
Off to the Casual Clam for some gumbo...
5.56mm
The great thing about Louisiana/Cajun/Creole food is you get to enjoy it all day!................and night ...............
Hmmm. Used to be that NOLA based Popeyes Fried Onion Rings would/could be “enjoyed” the next day. LOL! Now, what the heck are these pictures of gumbos and all about? Where’s the red beans and rice with some andouille sausage?
Still edible at 40 years.....wonder if there is still any nutritional value.
Where’s the red beans and rice with some andouille sausage?
In my belly................
I am at this very moment eating Popeye’s Cajun Rice for lunch.................
It’s not canned it’s dehydrated. Different method of preserving food.
L
Still, 40 years old, I’d have tried it out on a rat first!................
Only unusual spice in it that I don't always have in my cabinet is bayleaf. Otherwise, it uses stuff like garlic, oregano, and Texas Pete. It's really forgiving, don't have fresh garlic? put in a little more garlic powder. Like onions? Put in more onions. More people show up than what you planned? Throw in some more rice and another cup of water.
Cajun cooking is like that. My experience is that if you use the recipe exactly, you're doing it wrong. :-)
Shrimp Etouffee Recipe
Read Before Starting
— Make sure the shrimp are peeled before you start – it takes a while to peel 4 pounds of shrimp. Note that you can use substitute crawfish for shrimp – it’s just as delicious!
— Do all the dicing of the veggies before you start. As you dice them, combine them in 3 separate bowls (all the step 2 veggies in one bowl, all the step 3 veggies in a second bowl, and all the step 6 veggies in a third bowl). That way, you just pour in the right bowl at the right time)
— Etouffee should be served over rice, so be sure to start the rice early enough. Plan for at least 30 minutes on the rice, but look at the instructions on the box.
— French bread goes really well with this meal.
— Note that the key to making excellent etouffee is in the roux! Be most careful with this. It’s easy to burn roux, and if you burn it, the recipe will be ruined.
Ingredients
3 cups butter, divided
1 cup flour
4 small onions, finely diced
1 cup finely dices bell pepper
1 1/2 cup finely dices celery
1/2 cup chopped green onions (the bottoms)
4 tablespoons paprika
2 teaspoon cayenne pepper
2 teaspoon black pepper
1 1/2 teaspoon garlic
6 tablespoons chicken bouillon
2 quarts water
4 pounds crawfish tails (or 4 pounds of shrimp, peeled)
1 cup chopped green onion (the tops)
4 tablespoons chopped fresh parsley
Recipe
1. Make a roux like this: Combine 1 cup butter and 1 cup flour in a saucepan. Stir while cooking for 3 mins over medium-high heat; then keep warm (warm only! Otherwise it will be ruined if kept too hot. I usually just take it off the burner, turn the burner as low as it will go, and put it back on the warm burner after 5 mins or so).
2. In an 8-quart saucepan, add 1 cup butter, onion, bell pepper, celery, and green onion bottoms; cook over medium heat while stirring for 8 mins.
3. Add paprika, peppers, garlic, and chicken bouillon. Cook 2 more mins while stirring.
4. Add 2 quarts water, and bring to boil for 5 mins.
5. Add the roux, stirring well with a wire whip. Reduce heat to medium, and boil for 3 mins.
6. Add shrimp (or crawfish), onion tops, and parsley; then stir in last 1 cup butter. Turn heat to low. Let simmer 5 minutes (no longer or shrimp will get tough). Ladle over rice.
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