I purchased a used copy of Richard and Rima Collin’s
The New Orleans Cookbook which I’m sure some on here are acquainted with since the word “quintessential” is often used when reviewing it. It is a first edition copy in perfect condition which cost less than the postage to send it. I bought it mostly for two recipes, this being one of them, but after spending some time with it I can see that there will be many others
made attempted.
I halved the recipe since it’s just my honey and me. The recipe calls for a 6-8 Qt pot but I used a 4 quart and there was enough room for the whole recipe. I left the heat alone and I didn’t think it was overly spicey but wifey did. Click the link for the recipe
http://www.deansmiley.com/Files/Shrimp%20Creole/Shrimp%20Creole%20NOLA%20cookbook.jpg .
The fixins
First you make a roux.
Then in go the veggies.
We do a little browning.
Then the tomatoes and spices, and finally the shrimp.
Then it's time to eat.
Yum yum.
Which old-timer knows what this boxy thingy is?