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posted Dec 7, 2011, 6:16 PM by Unknown user   [ updated Apr 7, 2018, 6:14 PM by outdoorkitchenshow ]
Jimmy L. Babin
Creative Cajun Cooking
We don't catch shrimp on the canal,
but we sure can cook them here
Servings: 30
2 Cups yellow onions chopped fine
2 Cups mushroom pieces
1 Cup bell-pepper, chopped
1/2 Cup celery, chopped
7 Cups water
1/2 Cup flour, all-purpose
1/2 Cup vegetable oil
1/2 Cup corn starch
1/2 Tablespoon Creative Cajun Cooking Seafood Boil
2 Pounds shrimp, 150 and up

  • Place 4 cups of water, onions, and mushrooms in a sauce pan and boil
    until tender, keep covered so as not to loose water.
  • Place oil in skillet and bring to 350 degrees then add in flour stirring
    until brown making a roux.
  • After onions and mushrooms are
    tender add in magic swamp dust,seafood boil, roux, bell-pepper,
    and celery and cook for 15 minutes until bell-pepper is not quite done.
  • Mix corn starch with 2 cups of water until dissolved 
  • Pour into sauce pan and cook until thicken.
  • Pour in shrimp and cook until shrimp is done. Serve over bed of rice.

Per Serving (excluding unknown
items): 47 Calories; 4g Fat (69.8%
calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Vegetable; 1/2 Fat.