Friday, January 3, 2014

Recipe Weekend: Is is Cajun or Creole? (Shrimp and Rice Casserole)

This Infographic was provided by Marriott Lousiana Hotels for posting on this blog, no compensation was provided for it's post.

Being in Louisiana, we often get asked the difference between Creole and Cajun food. Sometimes it's easy to explain, other times, it's not!

But our friends over at Marriott have come up with a great infographic that makes it a WHOLE lot simpler to understand, and showcases the melting pot that is Louisiana cooking!:

cajun/creole food inforgraphic

Cajun vs. Creole Louisiana Food - An infographic was Powered by Marriott

Here's an old favorite recipe of ours, that is great for cold weather, for taking to potlucks and family dinners, and combines the 2 cuisines:

Shrimp and Rice Casserole:

2 pounds peeled, deveined, large fresh shrimp
1/4 cup butter small red onion, chopped 
1/2 cup EACH chopped red, yellow and green bell peppers 
4 garlic cloves, minced 
1 1/2 cups fresh, or canned, sliced mushrooms OR okra- your taste preference, if using okra, roast first
1 tablespoon lemon juice 
1 1/2 teaspoons ground sea salt 
1 1/2 teaspoons ground pepper
1 (10 3/4 oz) can cream of shrimp soup (you can sub cream of celery or cream of mushroom)
1/2 cup dry white wine (can use 1/2 cup chicken broth, if opposed to the wine) 
1 tablespoon soy sauce 
1/2 teaspoon (or more, to taste) cayenne pepper or Cajun seasoning (if using Cajun seasoning mix, omit 1 teaspoon salt above)
3 cups cooked white rice (can also use long-grained rice) 
1/4 cup grated Parmesan cheese (you can also add a mixture of Parmessan and Mozarella, for a more cheesy dish
Garnishes: quartered lemon slices, fresh flat-leaf parsley or rosemary sprigs

  1. 1. Melt 1/4 cup butter in large skillet over medium-high heat. Add onion and peppers, sauté 7 minutes or until tender. 
  2. 2. Add garlic, and sauté 1 minute. Stir in okra/mushrooms, lemon juice, pepper and salt; sauté 5 minutes. 
  3. 3. Add shrimp, and cook 3 minutes or until shrimp turn pink. Stir in soup, wine (broth), rice, cayenne pepper, and soy sauce, until blended. 
  4. 4. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle evenly with Parmesan cheese (if you are freezing, omit this step and add it just before baking (350 degrees for 50 minutes, remove, sprinkle with cheese, and bake for 10 more minutes until browned).
  5. 5. At this point, you can cover and refrigerate your casserole to cook the next day. next day, just take it out and let it stand at room temperature for 30 minutes, before baking, as directed in next step. 
  6. 6. Bake at 350° for 15 to 20 minutes or until casserole is bubbly and cheese is lightly browned. Garnish, if desired.
Serve with salad and warm French bread!

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