Shrimp creole, blackened chicken, rice and grilled asparagus. Have admotted before I wasnt born a coon [censored]. "Who's your mama, are you Catholic, and can you make a roux" is my cajun goto..Along with tips from my Aunt Nancy.that got transplanted to Lake.Charles back in the 70's

I got.the blackened spices last time we were in NoLa. Pounded the breasts out and seared on the grill instead of using a hot iron skillet. Rubbed the asparagus in avocado oil then sprinkled with garlic salt anf black pepper. Rolled it.all up in a log, wrapped in foil and grilled.on hot coals til.soft.

Used.gluten free flour for the light roux. Creole recipe in the link at bottom.

It all came out pretty good.













https://www.nola.com/food/2013/08/in_judys_kitchen_shrimp_creole_1.html

Looks great!

The grill looks killer too.

Oh man!! I'd be on that like Buzzsaw on a blow up doll!!

Looks perfect Sir, hmn...

I saw pics of that blowup doll today



Would!

Add me to that list.......well don Sir! Well done indeed.....

I wanna see your shrimp creole recipe. You make a roux for it? Makes me wonder if I’m doing it right.

Oh heavens yes, all over that

I've made up creole sauce for my freezer in the summer when my garden was in. I always added store bought roux for that. I've always been confused about the difference between creole and Étouffée, but never confused enough to look it up.

I don't think there's one right way. There is a link at bottom of the 1st post to this recipe and I can say its pretty dang good.

Here you go Cast.


Makes 4 to 6 servings

4 tablespoons butter

2 tablespoons all-purpose flour

1-1/2 cups chopped onions

1 cup chopped bell peppers

3/4 cup chopped celery

3 garlic cloves, minced

2 bay leaves

2 cups peeled, chopped fresh tomatoes or 2 cups canned, chopped with their juice

1 cup shrimp stock* or chicken broth

1 teaspoon salt

1/4 teaspoon cayenne

2 pounds medium shrimp, peeled and deveined

2 teaspoons chopped parsley

Combine the butter and flour in a medium-heavy pot over medium heat. Cook, stirring, to make a blond roux, 5 to 6 minutes. Add the onions, bell peppers, celery and garlic. Cook, stirring, until the vegetables are soft and lightly golden, 8 to 10 minutes.

Add the bay leaves, tomatoes, shrimp stock, salt, and cayenne. Simmer, uncovered, for 30 minutes, stirring occasionally. Add the shrimp and cook until they turn pink, 3 to 4 minutes.

I finally looked it up.


"Both etouffee and creole can use other see foods as its main ingredients. Nevertheless, even though they seem to have a gravy like sauce these dishes are not made to appear like a stew or soup. 1. Shrimp etouffee has a more gravy-like sauce (thicker) compared to the thinner sauce in shrimp creole.May 11, 2010"

I’ll try it next time with the blonde roux. Otherwise, that recipe is just about like mine.

Dad got the original recipe from the lunch lady at Thikol when we lived in Marshall. It was onions, celery, a bottle of ketchup and a bottle of worchester sauce with shrimp added. We loved it.

I have made some adjustments to that recipe...

Was ketchup different back then or something? You see it in a lot of old recipes. About the only thing I use it for is french fries.

Absolutely would