It's Mardi Gras, let's eat Cajun
DEAR MELBA: I thought you might want to share some Cajun recipes since Mardi Gras will be Tuesday. The source of my Cajun recipes is the “Louisiana Homemakers Family Favorites” cookbook published in 1984 by the Louisiana Extension Homemakers Council Inc.
3 tablespoons cooking oil
1 cup chopped onions
1 sweet pepper, chopped
2 cloves garlic, chopped
3 ribs celery and leaves, chopped
2 tablespoons chopped parsley
1 can (6 ounces) tomato paste
2 quarts water
2 bay leaves
1 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
1 teaspoon pepper sauce
1 tablespoon Worcestershire sauce
3 ounces curly vermicelli, crushed
2 pounds peeled fresh shrimp
• Heat oil in 3-quart saucepan. Add onions, sweet pepper, garlic, celery and parsley. Saute until wilted. Add tomato paste and half the can of water. Saute, stirring over medium heat for 10 minutes.
• Add the 2 quarts water and stir in seasonings. Bring to boil. Add vermicelli and boil 5 minutes. Add shrimp and continue boiling 10 minutes or until shrimp are cooked. Serves 6 to 8.