Skip to main content

Lousiana-Style Shrimp and Rice


The weather is turning rainy and cold. I rally don't mind inclement weather; they give me a wonderful excuse to curl up with tea and a book, or hot chocolate and a scary movie, or make a delicious and spicy dinner. 

I am still adjusting to spice; I grew up not being able to tolerate much more than black pepper, to be honest. I have since welcomed in jalapeño and cayenne, and developed a love for Indian curry spice blends. Still, despite having a lower heat tolerance than most, I really like spicy foods (just need to be able to control the level). So here is my Louisiana-inspired shrimp and rice starring creole seasoning and cayenne pepper in a tomato sauce with garlic, bell pepper, and scallions. Simple, spicy, delicious. Enjoy!


1/2 cup rice

1 red bell pepper, diced

1 ounce scallions, sliced- reserve the dark green for garnish

1 clove garlic, minced

1/2 pound shrimp, peeled and deveined

creole seafood seasoning, 1 1/2 teaspoons

cayenne to taste

1 8 ounce can tomato sauce

salt, pepper, oil


 In a small pot, combine the rice, 1 1/4 cups water, and a pinch of salt. Bring to a boil then cover and reduce to a simmer. Cook for 17 minutes, or until the water is absorbed and the rice is tender. Set aside. 

Meanwhile, pat the shrimp dry. Heat one tablespoon of oil over a medium skillet over medium high heat. Add the shrimp, 1/2 teaspoon of creole seasoning and salt, cayenne and pepper to taste. Cook until the shrimp are pink and cooked through; about 2 minutes. Remove to a plate and set aside.

Add another tablespoon of oil to the skillet and add the scallion whites and red pepper; salt and pepper to taste. Cook until tender, about 5 minutes. Add the garlic and creole seasoning and cook a further minute until fragrant. Add the tomato sauce and 2/3 cup water. Simmer the sauce until slightly thickened; around 5 minutes. Add the shrimp and taste and adjust for seasoning. Serve a top a bed of rice and garnish with reserved scallions. Enjoy!


Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Copycat Star Crunch

I really love Little Debbie snacks but I very rarely have them. I don’t like eating things that are full of unpronounceable ingredients and preservatives. Plus, I greatly prefer to make things myself. My favorites have to be Oatmeal Creme Pies and Star Crunch. I am still looking for a perfect Oatmeal Creme Pie copycat recipe, but this recipe for Star Crunch is absolutely perfect. These cookies are a fantastic combination of caramel, chocolate, and crunchy crisped rice cereal. They keep in a sealed container for a week, or in the fridge for a month. Next time you crave  Little Debbie Star Crunch, try your hand at making your own! Ingredients: Recipe Credit: Adapted from Stella Parks 1/2 cup water 1 cup sugar 1/4 teaspoon salt 1 1/4 cup heavy cream 1 tablespoon vanilla paste 3 ounces of milk chocolate chips (use a chocolate for baking; some versions of “eating” chocolate contain too much fat. When your combine this chocolate and the caramel together, the

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of