Cajun Shrimp Hot Rice

Shrimp season opened last week and we have a good supply each day of fresh shrimp for the table. You just can’t beat fresh shrimp right out of the water and on to the dinner table. This is one of my favorites so give it a try and let me know how you like it.

Cajun Shrimp Hot Rice

  • One 10.5-ounce can chicken broth
  • 1 medium onion, chopped
  • 1 stick butter, cut into cubes (1/4 lb)
  • 1 can of sliced mushrooms, diced
  • 3 tablespoons jalapenos
  • 1 pound shrimp
  • 1/2 cup onion tops
  • 1 teaspoon salt
  • Pinch of red pepper
  • 3 teaspoons jalapeno juice
  • 2 cups medium grain rice
  • 1 teaspoon cajun Seasoning
  • Mushroom juice
  • 5 cup rice cooker

In a 5 cup rice cooker add chicken broth, onions, mushrooms, jalapenos and onion tops. Spread cubed butter in pot. Add salt, red pepper and 3 teaspoons of jalapeno juice. Add mushroom juice. Season shrimp. If using large shrimp, cut shrimp in smaller pieces, season. Add shrimp to other ingredients. Add rice. Stir and let cook. Don’t add water. When rice cooker rings, lift lid and stir. Let sit 10 to 15 minutes. Don’t open lid while cooking.

Yummy Yummy Crab Cakes

Yummy Yummy Crab cakes

  • 2 large eggs

  • 2 ½ tablespoons of mayonnaise

  • 1 ½ Dijon mustard

  • Splash of Worcester sauce

  • 1 Tablespoon Tony’s

  • ¼ teaspoon salt

  • ¼ finely diced celery – I used one stalk

  • 2 Tablespoons finely chopped fresh parsley – I got it from our garden

  • 1 pound of lump crab meat

  • ½ cup panko bread crumbs

  • Canola oil because I like it but you can use vegetable oil

Combine the eggs, mayonnaise, mustard, Worcester sauce, tony’s, salt, celery and parsley in a large bowl and mix up good. Add the crab meat. Add the Panko and mix gently trying not to break-up the crab as much as possible.

With your hands shape up about 6 cakes about 3" in dia. And put them on a cookie sheet lined with foil. Cover and put them in the fridge for at least an hour.

Get a large non-stick pan to medium heat and put in a thin coat of oil. When the oil is hot put the cakes in and them about 3 or 4 minutes per side or until good and brown.

Eat em right out of the pan hot with tartar sauce or any other kind of sauce you like or just eat the like they are.

I bought a tartar sauce that is made in Lake Charles and is made by some place called "PIT BOSS". It has a little kick to it but I like it.

Cajun Shrimp with Rémoulade Sauce

Cajun Shrimp with Rémoulade Sauce


Rémoulade Sauce:

  • 1/2 c. light mayonnaise

  • 2 tbsp. ketchup

  • 2 tbsp. minced celery

  • 1 tbsp. grainy Dijon mustard

  • 1 tbsp. minced fresh parsley leaves

  • 2 tsp. fresh lemon juice

  • 1/2 tsp. Cajun seasoning

  • 1 green onion

Cajun Shrimp:

  • 1 tbsp. Cajun seasoning

  • 1 tbsp. olive oil

  • 2 tsp. grated fresh lemon peel

  • 1 1/4 lb. large shrimp

  • Green-onion and lemon-peel slivers

  • Lemon wedges (optional)


Prepare Rémoulade Sauce: In small bowl, mix all sauce ingredients. Cover and refrigerate up to 3 days if not serving right away. Makes about 1 cup.

Prepare Cajun Shrimp: In medium bowl, mix Cajun seasoning, oil, and lemon peel. Add shrimp to spice mixture and toss until evenly coated.

Place shrimp on hot grill rack (or hot flat grill topper) over medium-high heat and cook 3 to 4 minutes or just until shrimp are opaque throughout, turning shrimp over once.

Transfer shrimp to platter; garnish with green onion and lemon peel. Serve shrimp with lemon wedges if you like and Rémoulade Sauce.


Cajun Shrimp Pooh Pooh

Cajun Shrimp Pooh Pooh

  • 1 – stick of unsalted butter

  • ½ cup of chopped onion

  • 8 cloves of garlic – minced

  • 1 cup of sliced mushrooms

  • 1 pound of Andouille sausage cut in one inch slices

  • 2 – pounds of peeled and deveined shrimp

  • 1 cup of green onions – chopped

  • ½ cup of parsley – chopped

  • ½ cup of dry white wine

  • Your favorite Cajun seasoning

  • Cooked rice

In a large skillet meld butter over moderately high heat and sauté onion until clear. Stir in garlic and mushrooms and cook 3 or 4 minutes. Stir in andouille sausage, shrimp and green onions and cook about 5 minutes more. Stir in parsley and white wine and simmer a few more minutes. Season with your favorite seasoning and serve over hot cooked rice. Enjoy

CAJUN Spicy RedFish Stew


  • 3 large red bell peppers
  • 5 tablespoons extra-virgin olive oil
  • 12 shallots, chopped
  • 2 14 1/2-ounce cans chopped tomatoes in juice
  • 2 garlic cloves, minced
  • 3/4 teaspoon dried crushed red pepper
  • 1/2 cup chopped fresh cilantro
  • 1 teaspoon grated lemon peel
  • 2 pounds of redfish fillets, cut into 1-inch pieces


Char bell peppers over flame or in broiler until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel, seed, and chop peppers. Heat oil in heavy large skillet over medium heat. Add shallots and sauté until very soft, about 6 minutes. Stir in peppers, tomatoes with juice, garlic, and crushed red pepper. Simmer 10 minutes to blend flavors. Stir in cilantro and lemon peel. Add fish; simmer until just opaque in center, about 5 minutes. Season stew to taste with salt and pepper. Spoon into bowls and serve over steamed rice. Garnish with green onion tops Enjoy