Recipe Swap: Cajun cooking in Southeast Missouri kitchens

Rob Weeks of Cape Girardeau shares recipes today for some of his favorite menu items from restaurants in New Orleans. All of these recipes contain ingredients that are either on hand at home or are easily found in area grocery stores. These recipes are also a great way to use end-of-the-season produce like eggplant, tomatoes, green peppers and onions. He said he has made the Bananas Foster recipe hundreds of times over the years. It is especially good with homemade ice cream or Andy's Frozen Custard.

Shrimp Creole

Like that served at Antoine's Restaurant

12 medium-sized ripe tomatoes or 4 cups coarsely chopped drained canned tomatoes

3 pounds uncooked medium shrimp, about 20 to 24 to the pound size

1/2 cup vegetable oil

2 cups chopped onion

1 cup chopped green peppers

1 cup chopped celery

2 teaspoons chopped garlic

1 cup water

2 bay leaves

1 tablespoon paprika

1/2 teaspoon cayenne pepper

1 tablespoon salt

2 tablespoons cornstarch mixed with 1/4 cup cold water

6-8 cups fresh cooked long-grain white rice

If using fresh tomatoes, boil them briefly then stem and peel them. Chop tomatoes coarsely. Shell and devein shrimp, wash and drain.

In a heavy 4 to 5 quart stockpot or Dutch oven, heat oil over moderate heat. Add green peppers, celery and garlic and cook for about 5 minutes or until vegetables are soft and translucent but not brown. Stir in tomatoes, water, bay leaves, paprika, cayenne pepper and salt. Bring to a boil over high heat.

Reduce heat to low, partially cover the pan and simmer for 20 to 25 minutes, stirring occasionally. Stir in shrimp and continue to simmer, partially covered, for about 5 minutes longer or until shrimp are pink and firm to the touch. Stir the cornstarch and water together and pour into the simmering mixture.

Stir over low heat for 2 to 3 minutes, until the sauce thickens slightly. Pick out bay leaves and taste for seasoning. Serve with or over rice. Serves 6.

Stuffed Eggplant with Seafood

Like that served at Galatoire's Restaurant

1 large eggplant

2-4 tablespoons chopped green onions, including some of the green tops

8 tablespoons butter or 1 stick

1 cup cooked shrimp

2 (7-ounce) cans lump crabmeat

Italian bread crumbs

Parmesan cheese

Worcestershire and Tabasco sauces

Lemon juice

Salt and pepper

Peel and cube eggplant, soak in salted water for one hour. Drain. Melt butter in a large skillet, then add onions and saute briefly. Add eggplant and seafood and cook a few minutes until the eggplant begins to soften, then place mixture in a large casserole dish. Season with Worcestershire sauce, Tabasco sauce to taste and desired degree of heat, salt and pepper. Mix ingredients, then cover top with bread crumbs and Parmesan cheese. Add drops of lemon juice to keep bread topping moist, then bake in 350 degree oven for 30 minutes or until the top is browned.

Ideal with French bread and a dry white wine. Serves four.

Seafood Gumbo

Like that served at Commander's Palace

6 tablespoons flour

1/2 cup oil

6 cloves garlic, chopped

1/2 cup diced onion

1/4 cup chopped green pepper

1/2 cup chopped celery

2 pounds peeled raw shrimp

1 (8 ounce) can tomato sauce

3 quarts water

1 pound cleaned crabmeat

1/2 teaspoon thyme

3 bay leaves

1 can (or 1 package frozen) okra or 1 pound fresh and sliced

1/2 pint oysters with liquid

salt and pepper

Make a roux with flour and oil until light brown. Add garlic and cook until golden brown, then add onion, green pepper and celery and cook until transparent. Add shrimp and tomato sauce, simmer 10 minutes, then add water and blend well. Add all other ingredients except oysters and okra, and cook 1 hour over low heat. Add okra and cook 20 minutes longer. Add oysters and cook 10 minutes longer.

Serve in a soup bowl over steamed rice. Yields approximately 1 gallon or 16 1-cup servings.

Bananas Foster

Like that served at Brennan's Restaurant

1 tablespoon butter

2 tablespoons brown sugar

1 ripe banana, peeled and sliced lengthwise

Dash cinnamon

1/2 ounce banana liqueur

1 ounce white or dark rum

Melt butter in chafing dish. Add brown sugar and blend well. Add banana and saute until somewhat soft. Sprinkle with cinnamon. Pour banana liqueur and rum over bananas and ignite alcohol. Serve over vanilla ice cream as soon as flame dies out. Serves one or two.

I have enjoyed Rob's New Orleans recipes today and hope you will, too. Have a great week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.