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Welcome to Thyme Flies, a place to find southern, and Cajun and Creole recipes as well as plain old home cooking.
It's also a place to spend a little thyme.
Here is one of Big Billy’s favorite dishes. No, he wasn’t of Italian ancestry, but
he sure knew how to cook their signature delicacies. This is one he made his own. Ingredients
2 lbs shrimp, cooked
and deveined
3
Tbsp olive oil
4
green onions, chopped
4 stalks celery, chopped
1 green pepper, chopped
3 garlic cloves, crushed
1 Tbsp parsley, fresh, finely minced
1 Tbsp cornstarch
1 8 oz can tomato sauce
½ tsp oregano
½ tsp sweet basil
Salt and pepper to taste
1 c Mozzarella cheese, grated
½ c bread crumbs, seasoned
Directions
In a saucepan, sauté onions,
celery, green pepper, garlic and parsley in olive oil until soft. Add cornstarch and stir until well blended. Add tomato sauce,
oregano and sweet basil and simmer for fifteen minutes. Add salt and pepper to taste. Layer the shrimp, and the tomato mixture
in a greased casserole dish. Top with Mozzarella and bread crumbs and cook at 350 degrees until bubbly, about thirty minutes.
I grew up eating my Mother's home cooking. I didn't know that we were poor, but we were - moneywise, that is.
We never missed a meal, and, as I look back, I now see that everyone was a culinary masterpiece. That's what we're after
here - the realization that simpler is sometimes (if not always) best.
Please check out Eric Wilder's book Murder Etouffee for the best Cajun and Creole recipes, and so much more!
