I am from south Louisiana, so the LSU game has a special place in my heart. One, because I like to trash talk with my LSU friends, and two,

because of the wonderful memories I have made attending and watching the game with my dad. In my family, the perfect mix of fun and eating is the LSU game.

Southern Louisiana taught me two things: how to eat and how to have fun. In my family, we do not start planning any event before figuring out the menu, so a true LSU tailgating experience would not be real without a Cajun recipe. My mom came up with recipe while trying think of a new lower-calorie, yet very Cajun meal. This recipe will help make your LSU game day a mix of authentic food and lots of game-day fun. In the words of my Cajun ancestors, “laissez les bon temps roulez,” or “let the good times roll!”

Servings: 4

2 12-ounce bags of medium large, uncooked shrimp

3 tablespoons Season-All seasoned salt

1/4 cup flour

1 5/8 cups of water

1 tablespoon parsley

12 ounces fettuccine noodles

1/2 teaspoon Tony Chachere's Creole Seasoning (optional)

Heat pan to medium-high heat. Spray shrimp with cooking spray, and season with Season-All seasoning and Tony Chachere's Creole Seasoning. Then, grease pan and cook shrimp until pink.

Turn pan down to medium heat. Add parsley and 1/8 cup of water. Cook for 5 minutes.

Mix 1/2 cup of water and 1/4 cupu of flour in a separate container. Then, mix with shrimp, and cook until sauce thickens. Serve over noodles.

This recipe may also be served over rice.

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