This is just the ticket for spicy-food aficionados. Serve it over rice-and keep a fire extinguisher nearby. If your taste is a little less adventurous, start with only 2 teaspoons Cajun seasoning and 1/2 teaspoon dried crushed red pepper flakes; then adjust as the mixture cooks.

Serves 4.

INGREDIENTS

  • 2 tablespoons vegetable oil
  • 6 ounces fresh mushrooms, chopped (about 2 cups)
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 8 large garlic cloves, chopped
  • 2 teaspoons to 2 tablespoons cajun (creole) seasoning for seafood
  • 1/2 to 1 1/2 teaspoons dried crushed red pepper
  • 1 28-ounce can crushed tomatoes with added puree
  • 1 14 1/2-ounce can stewed tomatoes (preferably cajun style)
  • 1 pound uncooked shrimp, shelled, deveined

    DIRECTIONS

    Heat oil in heavy large skillet over medium heat. Add mushrooms, onion, green pepper and garlic and sauté until onion is translucent, about 5 minutes. Add Cajun seasoning and crushed red pepper and stir 1 minute. Mix in crushed tomatoes and stewed tomatoes with their juices; simmer until sauce is thick, stirring occasionally, about 15 minutes. Add shrimp and simmer until just cooked through, about 5 minutes.