Lighthouse I (S)
Lighthouse I (S)
Pashley, Jan
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La Belle Cuisine - More Seafood Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

 

Cane River Shrimp Creole

 

 

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"If you don't love life you can't enjoy an oyster; there is a shock of freshness
to it and intimations of the ages of man, some piercing intuition of the sea and
all its weeds and breezes.  [They] shiver you for a split second."
~ Eleanor Clark


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 A shrimp boat silhouetted against an orange sky.
A shrimp boat silhouetted against an orange sky.
Medford Taylor/National Geographic
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Cane River Shrimp Creole
Mrs. Robert W. Daray
Cane River Cuisine : Louisiana's Finest Recipes
Service League of Nachitoches, Inc., February 1982

Our huge cookbook collection contains a large number of "community
cookbooks", as much because of their charm as for the recipes. I love
them because they are a slice of life and give us a very important insight
into the community that produces them. This is one of my favorites
because I'm fascinated with Nachitoches, LA in general...


"Nachitoches, founded in 1714 by Louis Juchereau de St. Denis, was the first
white settlement in the vast Louisiana Purchase territory. Its history is filled
with gallant efforts by French and Spanish soldiers. The quaint brick streets
wind along the high banks of Cane River Lake. The historic old homes built
along the road of the former bed of Red River bring back the nostalgic past."

3 to 5 pounds fresh shrimp
5 tablespoons oil
5 tablespoons flour
1 cup chopped celery
2 large onions, chopped
5 green onions, chopped
1 clove garlic, minced
2 chopped bell peppers
Two 8-ounce cans tomato sauce
2 cups water
3 teaspoons salt
1/4 teaspoon red pepper
1/2 teaspoon black pepper
1/2 teaspoon Accent [we omit]
1 bay leaf
Dash of Tabasco
Dash of Worcestershire
1 teaspoon Kitchen Bouquet
1 small can white crabmeat (optional)
2 tablespoons chopped parsley

 Shell and devein  shrimp. Put aside. Make a roux of oil and flour. Cook and stir over medium heat until golden brown. Be patient - this takes time. Do not burn roux. Add celery, onions,  green onions, garlic, and bell peppers. Cook and stir until wilted. Add the tomato sauce and water. Add salt, red pepper, black pepper, Accent (if you wish), bay leaf, Tabasco, Worcestershire and Kitchen Bouquet. Bring to a boil, reduce heat and let simmer at least 1 hour. Add shrimp and crabmeat, if desired, and cook for 15 minutes. Add chopped parsley just before serving. Serve over hot, fluffy rice. For a more highly seasoned sauce, add more Tabasco. Serves 8.
 

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