Lent In Louisiana

• 1 pound fresh shrimp peeled and deveined

• ▢2 tablespoons butter

• ▢¾ cup coarsely chopped onion

• ▢3 small celery ribs coarsely chopped

• ▢1 green bell pepper cored, seeded and coarsely chopped

• ▢3 garlic cloves minced

• ▢3 cups canned tomatoes with their liquid

• ▢3 sprigs fresh thyme or 1/2 teaspoon dried

• ▢1 bay leaf

• ▢½ teaspoon grated lemon rind

• ▢12 dashes Tabasco or to taste

• ▢Salt and pepper to taste

• ▢2 tablespoons finely chopped parsley

• ▢Juice of 1/2 lemon

Instructions

• Rinse the shrimp and set them aside in a colander to drain.

• Chop the onion, celery, and bell pepper. Mince the garlic.

• Place a large saucepan, Dutch oven, or deep skillet on medium heat. Add the butter.

• When the butter has melted, add the onion. Cook, stirring until the onion is slightly softened. Be careful not to let the onion brown.

• Add the celery, green pepper, and garlic. Cook for 5 minutes, stirring, or until vegetables are softened.

• Add the tomatoes with their liquid. Next, add the thyme, bay leaf, Tabasco, lemon rind, salt, and pepper. Simmer 15 minutes uncovered until the liquid has reduced by about half.

• Stir the well-drained shrimp into the Creole sauce. Cover and cook for 4 to 5 minutes, no longer.

• When the shrimp are done, turn off the heat and add the chopped parsley, lemon juice, and, if desired, more Tabasco (or other hot sauce) to taste.

• Serve over hot, steamed rice, salad and french bread.

If you’re wondering why Lent is still so widely celebrated in Louisiana , its because Catholicism remains the most prominent religion in the state. According to Archdiocese census, Catholics make up 36% of the city’s population. Add on to that our passion for food and fellowship, and it’s clear to see why Fridays during Lent are a perfect time to get together and share a meal!

What's the difference between shrimp creole and shrimp étouffée?

What is the difference between shrimp creole and shrimp etouffee? As the name implies, shrimp Creole is a Creole dish that relies heavily on tomatoes to build flavor for the sauce; Creole étouffée is much thinner and has a more stew-like consistency