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deepsouthdish.comfrom deepsouthdish.com

Cajun Cabbage Stew

Cajun Cabbage Stew - a stew of ground beef, andouille sausage, cabbage, onions, bell pepper, celery, potatoes and carrots in a beefy broth with Rotel tomatoes.

Recipe.comfrom Recipe.com

The Ultimate Shrimp and Grits

Shrimp and Grits

Make-Ahead Cajun Chicken and Mushrooms (like a stew). Looks gorgeous! Can't wait to give it a try

Closet Cookingfrom Closet Cooking

Shrimp Etouffee

Shrimp Etouffee _ A cajun and creole dish of shrimp in a tasty roux gravy.

BettyCrocker.comfrom BettyCrocker.com

Shrimp Creole

Shrimp Creole -medium shrimp -butter/margarine -onions -green bell peppers -celery -garlic cloves -fresh parsley -salt -cayenne pepper -bay leaves -tomato sauce -rice

Add a Pinchfrom Add a Pinch

Brunswick Stew

Brunswick Stew Recipe - Serves 12 From ©addapinch.com

The 36th AVENUEfrom The 36th AVENUE

10 Homemade Delicious Soups

Smoky Corn Chowder with Shrimp

Seasons and Suppersfrom Seasons and Suppers

Indian Spiced Stew with Chicken and Potatoes

INDIAN SPICED CHICKEN STEW WITH POTATOES - A hearty Indian chicken stew recipe with potatoes in a spicy tomato and cream sauce. Perfect served with yogurt and naan bread.

Half Baked Harvestfrom Half Baked Harvest

Hawaiian Shrimp Truck Special (Garlic Lemon Butter Shrimp

Garlic Lemon Butter Shrimp

MyRecipes.comfrom MyRecipes.com

Quick Shrimp Chowder

shrimp

MyRecipes.comfrom MyRecipes.com

Cajun-Style Shrimp and Grits

Cajun-Style Shrimp and Grits | MyRecipes.com

Add a Pinchfrom Add a Pinch

Brunswick Stew

Brunswick Stew Recipe - Cooking | Add a Pinch | Robyn Stone- I love this and it's prep time is only 10 minutes, put it all in a pot and cook for 30 minutes. Quick and Easy...a favorite!

Key Ingredientfrom Key Ingredient

Garlic Shrimp

Garlic Shrimp Recipe | Key Ingredient Ingredients Ingredients for 2 large or 4 small portions: 1½ tbsp olive oil 1 pound shrimp salt to taste 6 cloves garlic, minced fine ¼ tsp red pepper flakes 2 tbsp cold margerine, cut in 4 pieces 3 tbsp lemon juice 1 tbsp caper brine ⅓ cup chopped Italian parsley, divided water as needed to thin sauce