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Celebrate Louisiana & Cajuns with this jambalaya of entertaining and educational

Louisiana History

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William C. C. Claiborne William Charles Cole Claiborne was born in 1775 in Sussex County, Virginia and eventually bec...

William C. C. Claiborne

The Germans in Louisiana I wonder how many Louisiana natives and visitors have searched for the German Coast along the...

The Germans in Louisiana

Baroness Pontalba So many of us, beginning as young children, have walked through Jackson Square in the French ...

Baroness Pontalba

Nottoway Plantation Sitting only 200′ from the banks of the Mississippi River just north of White Castle, Louisian...

Nottoway Plantation

HUEY LONG (1893-1935) Huey Pierce Long was perhaps the most controversial and colorful state governor in US history. ...

HUEY LONG (1893-1935)

THE TABASCO STORY In 1841a fourth generation American of Scottish-Irish descent moved to New Orleans to begin a...

THE TABASCO STORY

Houmas Indian Tribe The year was 1686 when French explorer Robert LaSalle led his expedition down the Mississippi t...

Houmas Indian Tribe

  • Recipes
  • Blogs
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Claudia's Corn Soup

6 slices bacon 1 pound smoked sausage, diced ½ cup pickled pork or any ham seasoning 2 large white onions, finely chopped 3 stalks...

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Manale's BBQ Shrimp

One of our favorite recipes to prepare for friends and family is the barbecued shrimp recipe obtained by my mother (over 40 years...

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Oysters Mosca

Johnny Adapted from dish made famous by Manale’s and Mosca’s restaurants- of New Orleans 4 dozen oysters and liquid 1 large...

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Spinach-Artichoke Dip

Missy Replicated from Houston’s Restaurant’s (Metairie, LA) popular appetizer 2 sticks butter 1 medium white onion, finely...

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Marcia Ball

An energetic combination of blues and honky-tonk with a touch of boogie woogie best describes this Louisiana native who has been...

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New Orleans Street Cars

New Orleans became the second American city to have streetcars in 1835. The first city to introduce these horse-driven train cars...

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Atchafalaya Basin

The largest swamp wilderness in the United States; an area comprising nearly 600,000 acres encompasses most of Cajun Country in...

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Natchitoches Meat Pies

Natchitoches (Nack’-uh-tish) has long been revered as one of the most desired family destinations in Louisiana. It’s quaint...

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Oysters Mosca

Johnny Adapted from dish made famous by Manale’s and Mosca’s restaurants- of New Orleans 4 dozen oysters and liquid 1 large...

Image
Manale's BBQ Shrimp

One of our favorite recipes to prepare for friends and family is the barbecued shrimp recipe obtained by my mother (over 40 years...

Image
Spinach-Artichoke Dip

Missy Replicated from Houston’s Restaurant’s (Metairie, LA) popular appetizer 2 sticks butter 1 medium white onion, finely...

Image
Natchitoches Meat Pies

Natchitoches (Nack’-uh-tish) has long been revered as one of the most desired family destinations in Louisiana. It’s quaint...

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Gene Rizzo

Gene Rizzo, South LA native, architect, successful artist

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Cooking Louisiana

Cooking Louisiana. Excellent site for finding best dining in New Orleans area

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Louisiana Hot Stuff

Louisiana Hot Stuff. Unique Louisiana gifts in Lafayette, LA

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Louisiana Cookin'

Magazine covering authentic recipes, tasty travels and unique cultures of Louisiana.


One of our favorite recipes to prepare for friends and family is the barbecued shrimp recipe obtained by my mother (over 40 years ago) from cousins who married into the Pascal Manale’s Restaurant family—the originators

of this delicious recipe. They have been operating in New Orleans since 1913 and are located on Napoleon Avenue. The first time I recall ordering this special dish was in their main dining room one Saturday evening. As the waiter assisted with our plastic bibs, our concerns over just how sloppy an experience we could expect were quickly dismissed as the inviting aromas emanated from that great Italian kitchen.

The dish was then and still known as Barbecued Shrimp. I’m not certain as to why the wordbarbecue is used because there is no grilling or basting of barbecue sauce involved. When you’ve reviewed the Manale’s Barbecued Shrimp recipe on the website, note the large quantity of butter, garlic and black pepper suggested; but don’t you back off.

Perhaps the only ingredient preventing this from being truly Italian, would include a generous sprinkling of Parmesan cheese over the shrimp. This however would not do well with the sweet juices from the orange and lemon slices. I would perhaps suggest that the shrimp dish takes on a more Caribbean flavor because of the fruit. So if you cared to experiment, you might try sprinkling a generous amount of jerk seasoning into the mix or in the interest of maintaining a truly Cajun theme, add your favorite Cajun spice but reduce the amount of black pepper. These variations are indeed in the spirit of what cooking is all about.

Feel free to visit You Tube for a very brief slide presentation called Cajun Barbecued Shrimp. As you’ll quickly realize this is not a complicated recipe; and as you receive the oohs and aahs over the fantastic flavor, you might choose to refuse sharing the recipe since involves so little preparation and we just don’t want your dinner guest know how easy this was.

I’d like to add just a couple of important notes—

Don’t be shy with the quantity of black pepper used; in fact, Mama used to say that when you think you’ve added too much black pepper, add more! The garlic may be whole pods, but I prefer cutting them in half to disburse a more intense garlic flavor.

Also, find a seafood market or grocer that carries unpeeled, heads-on, fresh jumbo shrimp. After rinsing and thoroughly draining, use the entire shrimp in the dish. The heads add a wonderfully distinct flavor that you will not achieve with previously frozen headless shrimp or even worse, peeled shrimp.

As you serve each guest be certain to use a large spoon or ladle to add a generous quantity of the yummy juices to each bowl. Watch your first-time guests quickly get into the routine of sucking the shrimp, peeling, dredging through the juice, devouring and then retrieving a nice piece of hot French bread to sop up more of the juice. Now, don’t invite your next-door cardiologist or nutritionist to these shrimp events—you’re liable to send them into cholesterol shock or even worse, a heart attack! Lastly, Manales always made available damp, hot face towels to each diner following the feast. Good luck and give me some feedback—or better yet, an invitation! I’ll be sure to wash my hands and bring my own bib.

 

 

About Us

Joie de vivre (joy of living) characterizes the Cajun way of life. Through their food, music, and festivals, every gathering of family and friends becomes a celebration of heritage.  The rich traditions are embraced by Cajuns and visitors alike.Lassez les bon temps roule' (let the good times roll)!

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