Recipe by Chef Patrick Mould of Lafayette, Louisiana -- I originally learned this in a cooking class offered by Chef Pat during the remarkable Cajun Country Tour offered by Nancy Covey's Festival Tours International.
You can obtain Tiger Sauce and Cajun Power Garlic Sauce (two Louisiana regional condiment sauces) at many supermarkets outside Louisiana, but if you can't find it locally, check our mail-order sources link.
To make a simple, quickie shrimp stock, reserve the shells and heads from the peeled shrimp, add to 2 quarts cold water, bring to a boil, lower heat and simmer for 30 minutes. Strain thoroughly.
- 4 medium onions
- 2 bell peppers
- 6 ribs celery
- 3-5 cloves garlic, minced
- 1 pound butter
- 2 quarts shrimp stock
- 4 cans RoTel tomatoes (or substitute stewed tomatoes if unavailable)
- 2 small cans tomato paste
- 1 quart ketchup
- 1/2 teaspoon white pepper
- 2 tablespoons Creole seasoning, Tony Chachere's seasoning or seasoned salt
- 3 tablespoons Tiger Sauce
- 2 tablespoons Cajun Power Garlic Sauce
- 1 tablespoon sugar
- 2 teaspoons Tabasco sauce
- 2 tablespoons Worcestershire sauce
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 teaspoons chopped fresh thyme (or 1-1/2 teaspoons dried thyme)
- 4 tablespoons (1/4 cup) fresh squeezed lemon juice
- 3 pounds medium shrimp, peeled and deveined
- About 15 cups cooked long-grain or converted rice (about 5 cups raw)
Sauté onion, celery, bell pepper and garlic in butter until tender.
Add all of the remaining ingredients except the shrimp. Bring to a boil, then reduce heat to a simmer. Simmer the sauce for 30 minutes.
Add the shrimp. Simmer an additional 15 minutes.
To serve, heap about 1 cup of rice in the center of the plate, and ladle a generous amount of the sauce around it. Garnish with fresh chopped parsley.
Serves 15 regular people, or about 7 Cajuns.
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Chuck Taggart (e-mail chuck)