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The perfect Cajun dish, deep-flavored and comforting, just in time for Mardi Gras! (Or any other day of the year.)
1. Melt the butter in a large Dutch oven or cast iron skillet over medium-high heat, until browned. Stir in the flour and cook while stirring for about 1 or 2 minutes, until it has browned.
2. Add the celery, onions and peppers, lower to medium heat and cook for 8 to 10 minutes, until tender, stirring regularly.
3. Add the garlic and thyme and cook for 1 minute. Add the shrimp stock, tomatoes, creole seasoning and Worcestershire sauce. Simmer for 20 minutes, stirring now and then.
4. Add the shrimp and cook until cooked through, about 5 minutes. Season with hot sauce, salt and pepper to taste. Serve warm, sprinkled with chopped green onions over a plate of white rice.
Recipe from Closet Cooking.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!