Recipe: Shrimp Opelousas

Growing up in South Louisiana, my mom made Shrimp Opelousas a lot and now I know why. I pulled out the recipe card the other day and gave it a try. It was soooo easy and soooo delicious…definitely reminded me of home. So in honor of Mardi Gras this Tuesday, February 5th, here’s a great Louisiana recipe.

Shrimp or Crawfish Opelousas

1 lb. shrimp or crawfish, peeled
1 medium onion, chopped
1 bell pepper, chopped
onion tops & parsley to taste
1 1/2 cups rice, washed
1 can beef broth
1 can sliced mushrooms, drained
1/2 stick margarine
season to taste

Put all ingredients into a rice cooker and mix. Cook as you would be cooking rice about 20-25 mintues. Do not open and stir.

*I tweaked the recipe just a bit. I only added 1/2 of a bell pepper and did not add the mushrooms, because they are not a favorite in our house.

**Like Adrienne said in the comments, it’s kind of like a jambalaya.