NEW ORLEANS — Over the course of its 300-year history, New Orleans’ cuisine has been one of its greatest gifts to the world. Now, as we celebrate the city’s 300th birthday and WWL-TV’s 60th anniversary, our gift to you is a free e-cookbook, with 'Family Favorite' recipes.
This cookbook series celebrates New Orleans’ family favorites recipes, to coincide with the city’s tricentennial. What better way to commemorate 300 years of life in the city we love than by celebrating the thing that truly unites us all: food.
- 1/2 cup butter
- 1 1/2 cup chopped onion
- 1 cup chopped green bell pepper
- 3/4 cup chopped celery
- 8 cloves garlic, chopped
- 2 tsp. salt
- 1/8 teaspoon cayenne pepper
- 5 Tbsp. Creole seasoning, divided
- 2 bay leaves
- 32 oz. fresh tomatoes, peeled and seeded, chopped
- 1 tsp. Worcestershire sauce
- 2 tsp. hot sauce
- 1 Tbsp. brown sugar
- 4 Tbsp. butter
- 4 Tbsp. all-purpose flour
- 2 lbs. 16/20 shrimp uncooked, headless, peeled and deveined
- 4 1/2 cups white rice
- 1/3 cups chopped green onion
- 1/4 cup chopped Italian parsley
- In a large saucepan, melt butter over medium heat. Cook onions until translucent, about 4 minutes. Add bell pepper and celery and cook about 3 minutes or until softened. Add garlic and continue to cook until you smell garlic, about 1 minute. Add salt, cayenne, 2 tbsp. Creole seasoning, bay leaves, tomatoes, Worcestershire, hot sauce, and brown sugar. Stir thoroughly and heat to a boil.
- In a small skillet melt butter, add flour, and cook until a peanut butter color. Stir into sauce until completely combines and you feel the mixture thickening. Reduce heat and simmer, uncovered, for about 10 minutes.
- Season shrimp with remaining seasoning, add to the pan, stir in thoroughly and bring to a boil. Reduce heat, cover and cook until shrimp are pink, about 5 minutes.
- Serve over steaming hot rice and garnish with green onions and parsley.
Watch Chef Kevin Belton every Tuesday morning on Eyewitness News on WWL-TV and WUPL.