My Top 4 Bites at New Orleans Jazz & Heritage Festival
(described in 3 words)!
We let the good times roll at our first New Orleans Jazz Fest experience in May 2017. Live tunes, authentic Nola eats, festive parades — we loved it all!
#4 — Crawfish Bread: Crispy. Cheesy. Carbs.
#3 — Muffuletta: Meaty. Tangy. Fresh.
#2 — Red Beans & Rice: Spicy. Tender. Filling.
#1 — Crawfish Monica: Quintessential. Creamy. Pasta.
This recipe is a super special one because not only is it one of the first dishes I ever made when I started teaching myself how to cook, but it also spans four generations in my family. It has been passed down from Mamon Babineaux (my late great-grandmother) to her daughter, Harriet Shea (my grandmother) to her son, Steve Shea (my late father), who sent it to me many years ago while I was in college. It’s a simple recipe packed with bold Cajun flavors. From my family to yours — enjoy!
Mamon Babineaux’s Shrimp Creole
¼ cup vegetable oil
½ cup chopped onion
½ cup chopped celery
½ cup chopped green bell pepper
1 clove garlic, minced
2 (8-ounce) cans tomato sauce
1 teaspoon salt
½ teaspoon chili powder
½ teaspoon black pepper
1 pound shrimp, peeled and deveined
In a Dutch oven, heat the oil over medium heat. Add the veggies and garlic to the pot and cook until soft, 5-7 minutes. Mix in tomato sauce and seasonings. Simmer 15 minutes. Then add shrimp and cook 5-10 minutes.
Serve over cooked rice.