I decided to make some Shrimp Creole from another recipe in the Atlanta Journal Constitution. I'm not going to lie to you guys--I'm a bit dubious about this recipe. It's very thick and tomatoey--kind of like a pasta sauce. Is this how its supposed to be? With only salt, pepper and bay leaves listed to spice it...well. I just had to add some cayenne, oregano and thyme. Regardless, if you're going to try shrimp creole, I would check out Katherine's recipe over at Smoky Mountain Cafe, first. She's from New Orleans, so I trust her recipe. Wouldn't you know I didn't find it until AFTER I'd already made my batch! sigh.
So, here's the thick, yet still pretty tasty Shrimp Creole. I put turmeric in my rice to make it yellow, and cooked it in shrimp stock.
And to get us in the Mardi Gras spirit, here's some pictures of Tavo and I in New Orleans. Not during Mardi Gras, we went very suddenly over Memorial Day Weekend. Just decided during lunch that we should get out of town, and rolled into New Orleans by midnight. This was a while ago--2007--we need to go again!!
and even though we ended sleeping in the car, we did keep up our dental hygiene.
Laissez les bons temps rouler!