Sponsored by
"Creole in a Red Turban" Artist: Jaques Amans, circa 1840
medium- oil on canvanas. Location: Historic New Orleans Collection
Louisiana Creole cuisine is a style of cooking originating in Louisiana which blends French, Spanish, Portuguese, Italian, Native American, and African influences, as well as general Southern cuisine. The Cajun's largely assimilated and adopted Creole cuisine for their own.
Although the Creole cuisine is closely identified with New Orleans culture today, much of it evolved in the country plantation of the pre-Civil War Creoles.
It is generally known that there are two types of Creole cuisine: Urban Creole and Rural Creole. Urban Creoles cuisine is observed and prepared for mainly tourist of New Orleans. Rural Creole cuisine is usually hidden in the bayous and swamps of the Old Creole Parishes/Acadiana or Creole Country.
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1 1/2 pounds shelled uncooked shrimp (medium large 36-40 shrimp per pound)
1/4 cup olive oil
1 large chopped onion
2 minced cloves garlic
1/2 cup chopped bell pepper
1/2 cup chopped celery
3-4 tablespoons Bob's Red Mill Rice
flour
1 teaspoon sea salt (or to taste)
1/2 teaspoon fresh ground pepper
1/4 - 1/2 teaspoon cayenne
1/4 cup finely chopped parsley
4 small finely chopped green onions
3 1/2 cups tomatoes (fresh chopped
or canned)
1/2 cup water
4 cups cooked rice
Pour olive oil
into a large stockpot.
Over medium high heat sauté onions, garlic, bell pepper and celery until the onions are transparent.
Stir in rice
flour.
Add seasonings,
tomatoes, parsley, green onions and water.
Cover and simmer
for 1 hour.
Add shrimp 5
minutes before serving.
Place a large
portion of cooked rice in the bottom of each bowl.
Add soup and
serve hot.
