Cajun French: le riz (lu ree) – rice
A pirogue is a small flat bottomed boat originally made of Louisiana cypress. The pirogue is designed to move through the very shallow water of the Louisiana marshes. It can also easily be turned over to drain any water that gets in the boat. We have seen pirogues that were carved from a single cypress tree, meaning no seams. Many Cajun cooks have “pirogue paddles” to use when cooking, for stirring the pot. On the tenth day of Christmas we are going to stir up a Shrimp Creole Casserole.
John, like many Cajuns, are known to “stir the pot” having no connection to cooking. It means they like to get things going, pit one against another in fun.
Mais C’est Bon!
Enjoy!
Shrimp Creole Casserole
Ingredients:
- 8 oz raw shrimp, bite size pieces
- 1 ½ c chopped onion
- ¼ c chopped celery
- 8 chopped fresh mushrooms, 1 cup
- 1 jalapeno pepper, 1 Tbl
- 2 Tbl chopped garlic
- 1 14.5 oz can fire roasted diced tomatoes
- 1 c cooked rice
- ¼ tsp cayenne pepper
- Cajun seasoning
- 2 Tbl olive oil
- Seasoned bread crumbs
Heat oven to 350 degrees.
Rinse shrimp.
Cut into bite size pieces. Set aside.
Heat olive oil to medium in cast iron skillet.
Sauté onions, garlic, jalapeno, celery and mushrooms.
When vegetables are tender, add tomatoes, and mix well.
Add rice, blend well.
Season with cayenne pepper.
Add shrimp and season with Cajun seasoning.
Mix well.
Top with seasoned bread crumbs.
Bake at 350 degrees for 30-45 minutes or until heated through.
Serve topped with Parmesan Cheese.
Pot stirrer extraordinaire!! And that is an understatement. Steve
Thanks for the comment. Always looking for an opportunity to stir!