If you have ever been to New Orleans you know that this is a staple for the true cajuns, this is a delicious recipe that I got from one of my good friends that has perfected this recipe.
1/2 c. butter
1 onion (chopped)
1 bell pepper (chopped)
1 Tbsp. garlic (minced)
Saute in a skillet for 5 minutes
Then add:
1 tsp. black pepper
1/4 tsp. white pepper
1/4 tsp. onion powder
1/4 tsp. garlic powder
1 lb. shrimp
1 lb/ crawfish tails
Cook for 5 minutes then reduce to low heat. Cover and cook for about 20 minutes. Serve over cooked rice (usually make about 4 cups)
6 comments:
I bet this would be great for the colder season! And with steamed rice, mmm, yummy! thanks for posting, i sure will be giving this a try one of these days
Absolutely yummy!
Welcome to the foodblog community!
Greetings from Germany.
The dish pictured is in a thick, creamy sauce thickened with a medium dark roux and liquids. The recipe provided has no liquids or flour needed to make it thickened. My guess is the recipe is more of a dry style stir-fry.
Cajuns and New Orleans do not go together...New Orleans is Creole. Creole and Cajun cooking are NOT the same thing!
where's the cajun seasoning?
I think some ingredients were accidentally left out. Roux and seasonings.
Post a Comment