Cajun Shrimp and Rice - Review: This was very good. A great alternative to using leftover rice instead of making fried rice as I often do. Can be economical as well. I only used a half pound of medium shrimp instead of a whole pound of large. I did not see any reason to add the quarter cup of water toward the end of cook time, so left it out. Also, the recipe doesn't specify measurements for salt and pepper, so just added to taste, and added some cayenne pepper for a little more heat.
I enjoy bisque and have the need to learn how to make it since the only time I enjoy it is when I eat out and that can be a little costly for how much I would like to have, a bowl is not enough for me :)
Fiery Cajun Shrimp: I don't usually like to post recipes that I haven't tried or am not familiar with but this recipe from Paula Deen looks great. Sometimes you can tell by the ingredients and don't need to taste it to know it's good. Notes: I'd taste the sauce in order to adjust it's heat before baking it. I'm also going to downsize the recipe and serve over rice.
Crab-and-Shrimp Étouffée | Cajun comfort food at its best. The thick, spicy mixture of crawfish, shrimp, or crab (or a combination of these) with onions and peppers is cooked in a light gravy and then served with rice.