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Tribute to Black History Month

Lawyer Rudy Lombard discusses his involvement with the Civil Rights Movement, while Dr. Jessica Harris leads you through a history of African-American foodstuffs. Plus homemaker Billie Carpenter.


Shrimp Creole
From Woodstoves to Microwaves

2 tablespoons cooking oil
1 large onion, minced
1 clove garlic, minced
2 tablespoons green pepper, minced
1 tablespoon flour
1 8 oz. can tomato sauce
1/8 teaspoon cayenne
1 1/2 to 2 cans water
Pinch of thyme
2 tablespoons parsley
2 pounds shrimp, cleaned
1 teaspoon salt
1/2 teaspoon pepper

Heat oil over medium heat; add onion and cook until soft (about 6 to 8 minutes). Stir in garlic and green pepper; saut for 2 minutes. Blend in flour. Add sauce and simmer 5 minutes. Stir in water, thyme, parsley, shrimp, salt, pepper and cayenne. Cover and simmer 30 minutes. Serve over rice. Yield 4 servings

To order your own copy of From Woodstoves to Microwaves, call the United Way Agency of New Orleans, 504-827-6872.

And remember to enter our Culinary Quiz!

Poppy is the host and executive producer of the weekly show, Louisiana Eats! Food personality, culinary teacher and author, Poppy Tooker is passionate about food and the people who bring it to the table.