Cecil’s Shrimp Creole: An Inspired Dish!
Chef Cecil Morris Jr. was once a client of The Salvation Army of Coastal Alabama’s rehabilitation program because of a 15-year addiction that threatened to ruin his life, but he turned it around with the help of the Salvation Army Corps Salvage Rehabilitation Center (CSRC).
Most new clients in the CSRC program are assigned to the kitchen as a dishwasher. As Morris made his way through the recovery process, he also rose through the kitchen ranks. He was originally hired as a part-time cook, but after various positions and promotions, Morris became Culinary Arts Manager, a position he proudly holds today.
Morris was featured on NBC’s Today show, in USA Today, and throughout various local media outlets. He and his team have also won countless food competitions, and he was even given an award by Food Network star Paula Dean.
Morris continues to inspire others through his testimony and talents. We hope you’ll feel a little inspired to try out Cecil’s Shrimp Creole, one of his best known recipes! This was also featured on a local morning show, Studio 10, in the video below. Check it out!
**CECIL’S SHRIMP CREOLE**
4 celery stalks (diced)
3 large onions (diced)
½ medium green pepper (diced)
1 ½ tbsp. shortening
3 (16oz.) cans of tomato
3 lb. raw shrimp (peeled & deveined)
½ tsp. salt
¼ tsp. black pepper
1 ½ cup rice (boiled)
2 tsp. Tony’s Creole Seasoning
Sautee celery, onions and pepper in shortening.
Add tomatoes, shrimp, salt and pepper.
Let simmer for two hours, until sauce begins to thicken.
Serve over rice.
Should yield six servings.
The Salvation Army’s culinary training programs provide individuals looking to improve their lives with the skills needed to reenter the workforce through the kitchen.
Morris is proof that second chances really do work, giving hope to many who face serious addiction. He and his team of clients serve five meals a day, seven days a week. His kitchen is open to anyone needing a meal, and he typically serves more than 400 plates a day. He also prepares dinner for 1,000 people each holiday – cooking 80 turkeys, 150 pounds of green beans and 150 pounds of yams! The hot turkey meal is available to anyone who might not otherwise enjoy one.