Almost Time For Parades! + Mama's Shrimp Stew

Less than a week until the Mardi Gras parades begin! The Krewe of Rio parade will roll on Saturday night in downtown Lafayette and there will be a giant pre-parade celebration in Parc Sans Souci on Saturday afternoon. Plus, a lot of small towns in Cajun Country have their own unique parades and celebrations. One of my favorite Mardi Gras parades is in Scott, Louisiana and is just a stone's throw away from Lafayette. 

It is a wonderful family oriented event is considered a kick off to the parade season by many, and draws huge crowds of revelers and is very generous with beads! Did somebody say beads? Let the good times roll, cher! The Scott Mardi Gras Parade is on Sunday, February 7, at 1:00pm! See ya'll there! And don't forget the fais do do, after the parade at Fezzo's! And don't worry, you will have time to dance a few, before going to your "Black and Gold" Superbowl party! What a blast of a weekend, coming right up, cher! Oh the life of a Cajun is oh so fun!!!

Here are a few pics of last year's parade. (click to enlarge)

Throw me somethin', Mista!

  ^^^^^^

 Here's a Cajun fave that really hits the spot anytime, but is a Friday Lenten special in Cajun Country. My dear mother's shrimp stew was the most scrumptious dish you can imagine, and especially when she added a half dozen gumbo crabs to the pot! Cest bon, cher! She always made her delicious potato salad to accompany the spicy stew, and lots of French bread for dipping!
Enjoy! Le bon manger!

 

Mama's Shrimp Stew

2 lbs. medium shrimp, peeled and deveined
1/2 cup vegetable oil
1/2 cup all purpose flour
1 large onion, chopped
1 bell pepper, chopped
3 ribs celery, sliced thin
1 can Rotel tomatoes w/ green chilies
2 tsp's minced garlic
Salt to taste
2 tbs.'s Tony's Creole seasoning ( divided)
1 cup warm water
1 bunch green onions, chopped
1/4 cup fresh parsley
1 lemon, sliced

Season shrimp with 1 tbs. Tony's seasoning and set aside. Make a roux with the flour and oil in a heavy pot. On medium heat, stir constantly, until roux is a rich brown color. (10 to 15 min.'s) Lower heat and add the onions, bell peppers, celery, Rotel, and garlic and stir for 5 minutes. Add the water, salt, and 1 tbs. Tony's seasoning and bring to a boil. Lower heat, add shrimp and place lemon slices on top and cover and simmer for 30 minutes. Remove lemon slices and add the green onions and parsley, and simmer for 10 more minutes. Serve over hot cooked rice with a scoop of potato salad and French bread. Serves 6 Bon Appetit!