• From "Cooking in Cajun Country" (Gibbs Smith)

Cherie's Shrimp Creole

This is one of my favorite Louisiana dishes to cook, although the photo above was my version in which I left the vegetables a bit chunky (I'm a bit lazy when it comes to cooking). You can certainly do the same and chop yours smaller for a finer culinary experience. We always use shrimp fresh out of the Gulf — notice how big those babies are? We purchased them in Delcambre, Louisiana, and served the whole meal over Louisiana rice.

Bon appetit!

Shrimp Creole

4 tablespoons butter

1 cup onions, chopped, about one medium onion

1 cup celery, chopped

1 small green pepper, chopped

2 cloves of minced garlic

Salt and pepper to taste

1/2 teaspoon dried basil

2 cups of chopped tomatoes or 1 can diced tomatoes with juice

1 pound fresh shrimp, peeled and deveined or 2 cups frozen shrimp

1 cup water Cajun/Creole seasoning to taste

Louisiana rice

Directions: Melt butter in saucepan on medium to medium-high heat. Saute onions, celery and green pepper until soft, about 5 minutes. Stir in garlic and saute another 5 minutes. Add salt, pepper, dried basil and can of diced tomatoes and stir. Next add shrimp. If using frozen shrimp, add 1/2 cup of water and simmer for 10 minutes. If using fresh shrimp, add shrimp and 1 cup of water and simmer until shrimp turns bright pink, about 15 to 20 minutes. Do not overcook. Add Cajun/Creole seasoning to taste. Serve over cooked Louisiana rice.

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