DOWN THE BAYOU MEALS


SHRIMP JAMBALAYA
1/3 Cup Oil
3 medium onions
4 to7 cloves of garlic, chopped or pressed
or garlic powder
2 Cups uncooked rice
1 small can tomato sauce 4 1/4 Cups water
1 teaspoon black pepper
2 Tblsp salt (or to taste)
2 lbs. Shrimp, peeled
1 pound smoked sausage, cubed

Brown onions in oil until medium brown, adding little bits
of water to caramelize. (This takes a while) Turn off heat
and add tomato sauce. Turn on heat. Saute the tomato sauce,
stirring often, for about 10 minutes. Add the shrimp, sausage,
salt, pepper, & garlic. Stew for about 10 minutes. Add water
& rice. Stir frequently, and when rice begins to show through,
lower heat and cover pot. Simmer for 15 to 20 minutes. Stir and
fluff. SHOULD serve 6 to 8, depending how hungry you are, and
whether or not you are from down the bayou in Louisiana!! :)
Everyone must understand that Cajun dishes are rarely done the same in any 2 homes. I am sure there is someone who is reading this and thinking, NO WAY!! But, that is the way I make mine. Some add lots more seasonings, more tomato sauce, less this or that!! That is what Cajun cooking is about in my opinion. A variety and a choice. Tastes differ and so do cooks, so you can alter a recipe if it sounds Cajun and it will more than likely turn out just wonderful anyway. Enjoy!!

SHRIMP DIP
2 pints of shrimp, peeled
10 - 12 hard boiled eggs
1 small onion or 1/2 large onion
1/2 large bell pepper
ketchup, mustard, mayonaisse
Boil shrimp for about 8 minutes. Grind all ingredients (except ketchup, mayonaisse & mustard)
together. Add about 1/2 (one half) teaspoon of regular yellow, or Dijon, or other brown
mustard and 1 teaspoon ketchup. Start adding mayonaisse a little at a time until
the dip is the consistency you want it. It should be firm enough to grab with crackers.
Add salt and pepper to your own taste. I like to add a little Tony Chachere's Seasoning.

SHRIMP "ETOUFEE'" or Etoufee de macaroni et chevrette
1 1/2 quarts of small peeled shrimp
2 med. onions, chopped
1 large bell pepper, chopped
1/4 cup cooking oil 1 can tomato sauce (15 oz.)
1 small can tomato paste
2 med. fresh tomatoes, & diced
12 oz. pkg. macaroni (elbow or shell)
1 quart water seasoning to taste (garlic, salt, Cajun Season, pepper)
Brown onions, peppers and fresh tomatoes in oil. Add tomato paste and sauce. Brown well.
Add shrimp and water. Bring to a boil. Cook for about 5 minutes. Add macaroni and simmer
until macaroni is done. You may also cook sauce until desired consistency, and then just add
macaroni that has been pre cooked seperately. A can of mushrooms may also be added.

RED BEANS & RICE
1 lb. (dry) red kidney beans
2 med. onions, chopped
1 or 2 links smoked sausage
1/4 lb. salt meat (pre-boil 10 min., and drain) 1/4 Cup cooking oil
Boil red beans in large pot for 30 minutes. Drain; add water to fill pot 3/4 full, onions, sausage,
salt meat, and cooking oil. Cook over low heat until tender. Serve over hot rice. YIELD: 10-12 servings.

Email: wjbrunet@mobiletel.com