By Angelika Hanna
This recipe is inspired by Martha Stewart. Since I am interested to learn more about the origin of the food I come across and try out to cook, I googled ‘New Orleans cuisine’ for this recipe. Here is what I found:
“The cuisine of New Orleans is heavily influenced by Creole cuisine (Creoles are descendants of the settlers in colonial Louisiana, especially New Orleans), Cajun cuisine (Cajuns are descendants of the French-Canadian colonists), and soul food. Soul food was created by the African-American descendants of slaves.” (From Wikipedia)
Seafood plays a prominent part in the cuisine of New Orleans. The cuisine of New Orleans is perhaps the most distinctively recognized regional cuisine in the United States.
Prep Time: 15 min
Cook Time: 35 min
Total Time: 50 min
Yield: 4 servings
Author: Angelika Hanna / Zest4Food
- 1 stick (8 tbsp) unsalted butter
- 1 tbsp + 1 tsp all-purpose flour
- 1 large onion, diced
- 2 green bell peppers, diced
- 2 celery stalks, diced
- 1 cup of diced canned tomatoes
- 3/4 cup chicken broth
- 1 pound shrimps, peeled and deveined
Spices and Herbs:
- 1 1/2 tsp Cajun seasoning
- 1/2 tsp paprika
- 1/2 tsp coarse salt
- 1/2 tsp hot sauce
- 1/3 cup fresh parsley, minced
Side Dish: Rice
- Melt the butter in a large saucepan over medium heat.
- Add flour and stir until light browned – approx. 3-4 min.
- Add peppers, onion, celery. Cook the veggies until softened – approx. 7 min.
- Add tomatoes, broth, parsley, spices, salt, and hot sauce.
- Bring to boil. Reduce heat, simmer until veggies are soft and mixture is slightly thickened – approx. 30 min.
- Stir in shrimps. Cook until shrimps turn pink and cooked through – approx. 3-5 min.
- Sprinkle shrimp dish with extra parsley if desired.
- Serve with rice as side dish.