Comment on Cook of the Week: Janet Coker recipes

Cook of the Week: Janet Coker recipes

CAJUN SHRIMP CREOLE 4 cups water 4 tablespoons Better Than Bouillon Chicken Base 1 box Zatarain’s Shrimp Creole Base (not the Creole mix) 1 large onion, chopped 1 green bell pepper, chopped 1 cup chopped celery 2 tablespoons minced garlic 8 ounces Conecuh sausage, thinly sliced 1/2 stick butter 1/2 tablespoon liquid Zatarain’s shrimp boil 1 (8-ounce) can tomato sauce 1 teaspoon sugar 1/2 tablespoon Creole seasoning (optional) 1 pound medium Gulf shrimp, peeled and deveined In a large pot, bring water and bouillon to a boil.

 

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