• Kate

EP 4: New Orleans - Style Shrimp and Rice With Apple Pie Old Fashion

Updated: Dec 26, 2020

Do you feel that? The chill in the air? It is fall in Chicago and during this taping of My Tiny Cook Spot Andrea and I were ready to fully embrace this change in the season.

That means soup and whiskey to warm the bones.

We may have had one...or two...or three cocktails so we were a bit giggly by the end of the episode and if you have not laughed at my difficulty saying “cutlery” then I suggest you fix that by listening to the episode HERE.


For this episode, we followed a Martha Stewart recipe from March 2004 “New Orleans - Style Shrimp and Rice”. The card is available here and below are a few user notes form our time putting this tasty stew/soup together.



User Tips:


  • Shrimp is pretty much frozen or was previously frozen when purchased in most stores and as a result, are not very flavorful. Mommom recommends marinating them in oyster juice to add some fish flavor back in.

  • We forgot the oyster juice at the store so we marinated our shrimp in enough lemon juice to cover and about a 1 Tbsp of cayenne pepper for about 30 minutes.


  • We used 3 celery stalks because 2 did not look like enough. If I were to make this again I would slice them into ¼ inch pieces instead of ½ inch and place them in 15 minutes into the cooking process to keep the crunch.

  • While at the store we were unable to find Cajun Seasoning so we purchased Seafood Seasoning that had the following ingredients: sea salt, organic paprika, organic celery seed, black pepper, mustard, cayenne, rice concentrate, bay leaf, ginger, cinnamon, mace, cloves, allspice, cardamom.



  • If anyone has a go to Cajun Seasoning recipe please let me know in the comments.

  • Our hot sauce of choice was Whole Food’s Jalapeno Hot Sauce and where Martha called for 1 tsp we put in 3 Tbsp, because that was not enough. Shame Martha, shame.

  • Follow your favorite method for cooking the rice! Andrea washed the rice and used a large soup pot with plenty of salt.


  • We also aired on the 3-minute side for shrimp for fear of overcooking and it was a dream. Perfectly tender shrimp which can easily turn tough because they are so delicate.




ON TO THE COCKTAIL!


Apple Pie Old Fashion


It is apple season! It is whiskey season! And I am here for it!


Andrea and I sipped on Apple Pie Old Fashions to really get into the fall spirit and embrace this chill by warming our bellies.




For the Apple Pie Syrup

  • 3 Tbsp Butter

  • 2 Cinnamon Sticks

  • 1 tsp Ground Cloves

  • 1 Tbsp Brown Sugar

  • ⅛ tsp salt

  • 1 C Apple Cider





Simmer in a small saucepan for about 45 minutes until thickened slightly. Keep warm, otherwise, the butter will separate and solidify again. This will result in a slightly textured drink.





Per Cocktail


  • 1 ½ Oz Whiskey (1 large jigger)

  • 2 tsp Apple Pie Syrup

  • 1 Tsp Water

  • 2 Dashes of Bitters

  • Orange Peel for Garnish

  • Apple Slice for Garnish




In a glass add syrup, water, whiskey, and bitters. Stir. Add ice and garnishes. Sip and be one with fall.


It was so good I legit had 3 or 4...I lost count.



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