Louisiana cuisine is rooted in a culture of celebration and hospitality. It is a melting pot of flavors and influences from French, Spanish, African, German, Italian and Native American culture. The distinctive blend of ingredients and culinary methods produces a delectable and lively cuisine that mirrors the exceptional history of our state. The most iconic dishes in Louisiana cuisine are gumbo, Po’boys, jambalaya, crawfish, and shrimp Étouffée. Other popular dishes in Louisiana cuisine include red beans and rice, beignets, and bananas foster. Louisiana food an integral part of our culture and is a reflection of the unique backgrounds of its people, and is served with warmth and hospitality.
1/2 cup butter
2 cups frozen Seasoning Blend
1 lb crawfish or shrimp tails, cooked and peeled
3 cans Cream of Celery
3 cans Cream of Onion
3 cans Rotel
Melt a stick of butter in a large stew pot on medium heat.
Add in and saute 2 cups of Frozen Seasoning Blend.
Add in 1 lb. of cooked and peeled crawfish or shrimp tails.
Add in 3 cans of Cream of Celery, 3 cans of Cream of Onion, and 3 cans of Rotel. Stir well.
Simmer on low heat for 10-20 minutes while stirring occasionally.
Season to taste and serve over cooked rice.
Submitted by: Samantha Sanders
As seen in Modern Grace Magazine
