It’s no secret that I love seafood prepared just about any way. I also love one pot meals – anything convenient is a plus to me.

I belong to several cooking groups, blogs and websites on the internet and this is where I find most of my recipes. One of my favorites is on Facebook and is run by my good friend Peggy Humble from Denham Springs, La. Her Facebook page is called Cajun Cooking Recipes. Check it out, I’m sure you will get lost in it as much as I do. Check Peggy out here: https://www.facebook.com/CajunCookingRecipes.

Peggy posts recipes from people who send them to her from all over the globe and when she posted this one, I knew it was one I would have to try so I could share it.

I made this one with a few changes to suit me and my family and it was delicious!

I don’t know who the person is that should get credit for this recipe, but if he or she reads this and will contact me, I will make sure they gets full credit.

I’ve been promising Miss Peggy I was going to come sling some pots and pans with her in her Louisiana kitchen – maybe if she will share more recipes like that with us, I will go spend a month with her.

I hope y’all enjoy this dish as much as I did.

Bon appétit!

Shrimp Opelousas

1 pound raw shrimp

1 finely chopped onion

1 finely chopped bell pepper

Green onions and parsley to taste

1-1/2 cup uncooked rice

1-14 oz. can beef broth (I added a can of cream of mushroom soup)

1-4.5 ounce can mushrooms (I used fresh mushrooms)

1/4 – 1/2 cup butter (I used 1/2 cup)

Mix ingredients in 5 quart rice cooker and cook like rice. Do not add water or open rice pot to stir.