Get a taste of New Orleans — no ticket needed

A friend who hails from New Orleans kept urging us to feature his favorite hometown dish in this column — Shrimp Etouffee. We listened and smiled politely, but inside we were thinking, "Yeah, right. That's a gourmet recipe we're definitely going to whip up the minute we walk in the door exhausted from work. What could be easier?"

Well, it turns out our friend is right. If you use a few convenient time-savers (already-peeled shrimp, Cajun seasoning blend and fish-flavored bouillon), a restaurant-quality Shrimp Etouffee is indeed easy — and it can be yours in just 20 minutes start to finish.

Bear in mind we aren't claiming our Desperation version of this New Orleans classic to be an academically authentic recipe. For that you'd need a lot more butter and a lot more time. But it's close. Very close. We were thrilled to add this to our 20-minute gourmet repertoire, and we think you will be, too.

Menu suggestion: Shrimp Etouffee

Rice, if desired

Fruit salad

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SHRIMP ETOUFFEE

Start to finish: 20 minutes

Cook's notes: Already-peeled shrimp is often sold with the tail section of peel still attached. You can either finish peeling them or just leave these bits of peels on.

Whether you'll need to add cayenne pepper or Tabasco sauce depends upon the spice level of the Cajun seasoning you choose and also upon personal preference.

Cooked rice of choice, if desired

1 fish-flavored bouillon cube, such as Knorr brand

2 cups water

2 tablespoons vegetable oil

2 tablespoons butter

1 large onion (for about 1 cup chopped)

1 stalk celery (for about 1/2 cup diced)

1/2 large green bell pepper (for about 3/4 cup diced)

1 teaspoon bottled minced garlic

1 tablespoon Cajun seasoning blend, such as Paul Prudhomme's Seafood Magic

2 teaspoons Worcestershire sauce

1/2 teaspoon dried basil leaves

1/4 teaspoon dried thyme leaves