Chef John's Shrimp Etouffee
Here's Chef John's take on a spicy New Orleans classic. No shrimp on hand? You can also make this tremendous all-purpose gravy with chicken or pork. "In fact, I actually prefer this with little chunks of browned chicken or pork," says Chef John.
Louisiana Shrimp Creole II
"Tomatoes and shrimp cooked up with garlic and onions, this Gulf Coast tradition will have you dreaming of the bayou," says Katrina Berry. "This recipe can either be a main dish or a side dish. You can make it as hot as you want, just add more chili powder and hot sauce. Serve over hot rice."
Shrimp Po'boy Sandwich
"I decided to do an extra spicy version of a shrimp po'boy sandwich, and give it a 4th of July-friendly name, but the soul of the sandwich is the same, and features an insanely great combination of hot, crunchy shrimp, and cold crabby mayo," says Chef John.
Here's a great basic jambalaya recipe with shrimp and sausage. "Add anything you like to this basic recipe," says Cindy. "Crawfish, chicken pieces, make it all sausage."
Ham and Shrimp Gravy
You'll saute ham and shrimp with bell and jalapeno peppers, onion, and garlic. "I love eating this over rice or mashed potatoes," says Chef John. "Even pasta would make for a deliciously effective delivery system!"
Good New Orleans Creole Gumbo
"My mother and grandmother were born and raised in New Orleans and really knew how to cook," says dailyrecipedoctor. "This recipe is a combination of both of their recipes. The gumbo can be frozen or refrigerated and many people like it better the next day. Bon appetit!"
New Orleans Shrimp
"I like it hot, and add fresh, hot red peppers," says SYLVIABC. "Serve over rice. Crusty bread and ice cold beer are good accompaniments."
Shrimp and Grits Louisiana Style
Creamy shrimp and grits are just about the best New Orleans comfort foods. "And it's really simple to make," says mfields214. "I substituted andouille sausage for the Tasso ham, which can be hard to find outside of Louisiana."
Chef John's New Orleans-Style Barbequed Shrimp
"This indigenous American shellfish dish, cooked on the stovetop, has plenty of big flavors from garlic, rosemary, and freshly cracked black pepper," says Chef John. "Use the largest shrimp you can get. And serve over hot cooked rice."
Shrimp Bisque II
"Wonderful recipe that takes some time to prepare but is the best you'll have," says AFGLEZ. "You'll be able to impress your guests with a flambe at a point in the preparation. Adjust the seasonings to your taste."