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    The Upper New York Conference of The United Methodist Church


    Perspectives: What's Cooking Around the Conference

    Debbie Albright: Shrimp Creole

    February 7, 2017 / By Debbie Albright / .(JavaScript must be enabled to view this email address)

    I was born and raised in the Deep South and lived most of my life in Shreveport Louisiana.  After meeting my husband we moved to Upstate New York where we currently reside and although I certainly miss home and my family I really miss the food.  I think Louisiana has the best food however, as I was raised there I may be partial.  Growing up I loved the Creole, Cajun and Southern Comfort food.  I enjoyed cooking dishes such as Southern Fried Chicken, Shrimp Creole, Chicken and Dumplings, Gumbo, Red Beans and Rice, Black-eyed Peas. I also really enjoyed any kind of blackened chicken, fish or seafood I came across.

    I taught myself to cook these foods that I grew up with and have many years of experience cooking.  I prepare huge meals for family and friends as well as make food gift baskets.  I demonstrated a class at our local high school on how to fry chicken and my Southern Fried Chicken is requested at every party at my daughter’s place of employment.  As heritage is important to me I have taught my sons, grandchildren and niece how to prepare the dishes I grew up with (they love it) so the tradition continues.   

    Shrimp Creole

    Ingredients: 

    • 1 pound medium shrimp peeled and deveined                                        
    • 2 tsps. "Simply Southern" Cajun Seafood Seasoning
    • 1/3 cup butter                                    
    • ½ cup onion minced                        
    • 2 tsps. Kosher Salt or to taste
    • ¼ cup flour                                        
    • ¾ cup bell pepper chopped            
    • Pinch Cayenne Pepper or to taste
    • 3 cloves garlic minced                    
    • 32 ounces tomato sauce                
    • 2 ½ cup cooked rice
    • 1 cup water                                        
    • 1 bay leaf                                          
    • Sprig Fresh Parsley for Garnish

    Directions:

    Melt 1/3 cup butter in large pan over medium low heat then add ¼ cup flour stirring constantly over low heat until light brown.  Add 1 pound medium shrimp cook over low heat until shrimp is slightly pink (do not overcook). Add 3 cloves minced garlic, ½ cup minced onion, 3/4 cup chopped bell pepper and 2 teaspoons Simply Southern Cajun Seafood Spice. Cook on medium low heat until vegetables are tender (approximately 5 minutes). Raise heat, add 32 ounces tomato sauce and 1 cup water.  Cover and simmer on low heat for approximately 30 minutes.  Add salt and cayenne pepper to taste.  Serve over rice and garnish with fresh parsley.

    TOPIC / What's Cooking Around the Conference


    With more than 168,000 members, the Upper New York Annual (Regional) Conference of The United Methodist Church comprises 867 local churches and 65 new faith communities in 12 districts, covering 48,000 square miles in 49 of the 62 counties in New York state. Our mission is to “live the Gospel of Jesus Christ and to be God’s love with our neighbors in all places."