Tribute to Black History Month

Feb 22, 2012

Lawyer Rudy Lombard discusses his involvement with the Civil Rights Movement, while Dr. Jessica Harris leads you through a history of African-American foodstuffs. Plus homemaker Billie Carpenter.


Shrimp Creole
From Woodstoves to Microwaves

2 tablespoons cooking oil
1 large onion, minced
1 clove garlic, minced
2 tablespoons green pepper, minced
1 tablespoon flour
1 8 oz. can tomato sauce
1/8 teaspoon cayenne
1 1/2 to 2 cans water
Pinch of thyme
2 tablespoons parsley
2 pounds shrimp, cleaned
1 teaspoon salt
1/2 teaspoon pepper

Heat oil over medium heat; add onion and cook until soft (about 6 to 8 minutes). Stir in garlic and green pepper; saut for 2 minutes. Blend in flour. Add sauce and simmer 5 minutes. Stir in water, thyme, parsley, shrimp, salt, pepper and cayenne. Cover and simmer 30 minutes. Serve over rice. Yield 4 servings

To order your own copy of From Woodstoves to Microwaves, call the United Way Agency of New Orleans, 504-827-6872.

And remember to enter our Culinary Quiz!