Saturday, February 2, 2008

Recipe: Shrimp Opelousas

Growing up in South Louisiana, my mom made Shrimp Opelousas a lot and now I know why. I pulled out the recipe card the other day and gave it a try. It was soooo easy and soooo delicious...definitely reminded me of home. So in honor of Mardi Gras this Tuesday, February 5th, here's a great Louisiana recipe.

Shrimp or Crawfish Opelousas

1 lb. shrimp or crawfish, peeled
1 medium onion, chopped
1 bell pepper, chopped
onion tops & parsley to taste
1 1/2 cups rice, washed
1 can beef broth
1 can sliced mushrooms, drained
1/2 stick margarine
season to taste

Put all ingredients into a rice cooker and mix. Cook as you would be cooking rice about 20-25 mintues. Do not open and stir.

*I tweaked the recipe just a bit. I only added 1/2 of a bell pepper and did not add the mushrooms, because they are not a favorite in our house.

**Like Adrienne said in the comments, it's kind of like a jambalaya.


Bridget said...

Oh that sounds yummy and easy! I need easy recipes!

Adrienne and Kyle said...

Oh, my mom makes that!! I love it too. She calls it Crawfish Jambalaya. We use chicken broth instead of beef though.

Katrice said...

Yeah! I'm from Opelousas! Home of Tony Chachere's seasoning and the Yambilee! Always love to see great recipes from LA shared!