Louisiana cuisine is rooted in a culture of celebration and hospitality. It is a melting pot of flavors and influences from French, Spanish, African, German, Italian and Native American culture. The distinctive blend of ingredients and culinary methods produces a delectable and lively cuisine that mirrors the exceptional history of our state.
The most iconic dishes in Louisiana cuisine are gumbo, Po’boys, jambalaya, crawfish, and shrimp Étouffée. Other popular dishes in Louisiana cuisine include red beans and rice, beignets, and bananas foster. Louisiana food an integral part of our culture and is a reflection of the unique backgrounds of its people, and is served with warmth and hospitality. (Not all foods or recipes contained are Louisiana based).
1 ½ cups chopped cooked shrimp, do not drain
¾ cup chopped green onion
¾ cup chopped celery
1 can cream of shrimp soup
8 ounces softened cream cheese
2 tablespoons gelatin
⅓ cup shrimp, liquid
¾ cup mayonnaise
3 dashes Tabasco sauce
2 dashes Worcestershire sauce
Salt to taste
Bring soup to boil, then add to cream cheese and blend until smooth and creamy.
Dissolve gelatin in shrimp liquid, and add to soup mix.
Add vegetables and mayonnaise. Add seasonings and salt.
Pour in greased mold. Cover with cling wrap and chill at least 3 hours before serving.
As seen in Modern Grace Magazine
