dinsdag, 06 maart 2007

shrimp ettoufee creole

5 lb fresh shrimp
5 onions (chopped)
2 bell peppers, chopped
3 ribs celery, chopped
6 cloves garlic, chopped
2 green onions
1 sprig parsley
2 lemons juice
3 tbs cornstarch
3/4 lb margarine
2 cans Rotel tomatoes
2 cans mushroom soup
2 cans tomato soup
2 jars mushrooms
2 cups water
2 tsp thyme
2 cans cream of shrimp
Salt and pepper to taste
Konriko Creole seasoning

Season shrimp with Konriko Creole seasoning. Melt margarine and add onions, bell peppers, celery and garlic. Saute slowly in uncovered iron pot until seasoning is wilted. Add Rotel tomatoes with lemon juice. Let simmer for 30 minutes. Add all other items except shrimp and cook one hour. Dissolve cornstarch and add to mixture. Cook 15 minutes. Add shrimp, green onions and parsley. Cook 30 minutes over low fire, stirring every few minutes.


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seafood louisiana

One 9 oz pkg frozen artichoke hearts
1 tbs butter or margarine
1 tbs -all-purpose flour
One 10-1/2 oz can condensed oyster stew
1 tsp minced dried onion
1 cup cooked rice
One 4-1/2 oz can shrimp, drained
3/4 cup soft bread crumbs (1 slice bread)
1 tbs butter or margarine

Cook artichoke hearts according to package directions except omit the salt; drain. In a large saucepan melt 1tablespoon butter or margarine; blend in flour. Stir in oyster stew and onions. Cook and stir till mixture thickens and bubbles. Remove from heat; stir in rice, shrimp, and artichoke hearts. Turn into two 2-1/2 cup casseroles. Combine bread crumbs and remaining butter or margarine; sprinkle around edge of casseroles. Bake, uncovered, in 350F oven about 25 minutes.

Makes 2 servings.

19:46 Gepost door johan in real cajun seafood | Permalink | Commentaren (0) | Tags: cajun, amerika, seafood | |  del.icio.us | | Digg! Digg |  Facebook | |  Print |