Cajun Shrimp with Corn, Sausage and Broiled Potatoes is a dish of Louisiana Creole origin and has a tomato base. There’s another famous New Orleans dish called Shrimp Etouffee which it shouldn’t be confused with because that dish has a roux base. In New Orleans cooking is relatively easy, simply onions, green pepper and celery. It is similar to a French mirepoix which is onions, celery and carrots