Everything I learned about the history of Cajun and Creole food, I learned from Paul Prudhomme, the Louisiana-born celebrity chef who popularized both types of Southern cuisine. I learned that Cajun food is the food of country folk who settled in the bayou lands of Southern Louisiana and kept largely to themselves. Creole food, on the other hand, is city food, specifically from New Orleans, and was greatly influenced by the many different cultures like French, Spanish, Italian, Haitian, French Canadian, Native American and African that helped to shape that city. My very favorite shrimp dish came from Prudhomme, and that made him, in my eyes, the King of Cajun cooking. This Spicy Cajun Shrimp is simply divine. I remember making it for my father, and his reaction was always the same. He would bow his head, clasp his hands in front of the bowl and just say, “Honey, this is liquid gold!” Don’t be put off by the amount of ingredients. I can only tell you that this dish is worth every bite. Perhaps the phrase that best describes Paul Prudhomme’s Spicy Cajun Shrimp has to be Ça c’est bon — That’s good! Enjoy a big bowl of Cajun comfort food this week!
| Servings |
- 2 dozen large shrimp peeled and deveined, reserve shells, fresh if possible
- 1 large loaf of crusty French or Italian bread
- 2 stalks celery rough chopped
- 1 large sweet yellow onion peeled and quartered
- 2 bay leaves
- 6 cups water
- ¼ cup butter
- ½ teaspoon fresh or dried rosemary
- ¼ cup green onions chopped
- 3-4 garlic cloves minced
- ½ teaspoon fresh or dried thyme
- ½ teaspoon fresh or dried oregano
- ½ teaspoon ground cayenne
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper
- ½ teaspoon salt
- 1 teaspoon Worcestershire sauce
- ¾ teaspoon liquid smoke hickory or mesquite
- 2 heaping tablespoons ketchup
- 1/4 cup beer room temperature
- 1 cup soup stock
- 2 tablespoons butter
- ¼ cup Clamato juice optional
- 1 teaspoon Worcestershire sauce
- teaspoon ¾liquid smoke hickory or mesquite
- 2 tablespoons heapingketchup
- 1/4 cup beer room temperature
- 1 cup soup stock
- 2 tablespoons butter
- cup ¼Clamato juice optional
Ingredients
For The Soup:
For The Seasonings:
The Spices:
The Liquids:
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- In a large pot, combine 6 cups of water, the shrimp shells, onion, celery and bay leaves. Bring to boil and then simmer for 2 hours. When soup is done, in a medium large pan over medium heat, add 4 tablespoons of butter, green onions and garlic, sautéing for 2-3 minutes. Add thyme, oregano, rosemary, cayenne, crushed red pepper, black pepper and salt, mixing well. Stir in Worcestershire sauce, liquid smoke, ketchup, beer, soup stock and 2 tablespoons butter. Simmer for about 5 minutes or until sauce begins to thicken. Add peeled shrimp and cook until shrimp is pink, 2-3 minutes. Do not overcook. Serve over a bed of rice or pasta with lots of crusty bread for dunking.
