| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Grains, Meats | Cajun | 1 | Servings | |
INGREDIENTS
| 2 | tb | Flour |
| 4 | tb | Bacon grease; (or vegetable oil) |
| 1/2 | c | Chopped onion |
| 1/2 | c | Chopped bell pepper |
| 3/4 | c | Chopped celery |
| 1 | cn | (17 oz) creamed corn |
| 1 | lg | Potato; (Yukon Gold is a great variety to use!) |
| 1 | sm | Can cut green beans |
| 5 | c | Chicken broth |
| 3 | tb | Tomato paste |
| Salt and pepper to taste | ||
| 1 | lb | Raw shrimp; peeled, and deveined |
| 1/2 | ts | Cayenne pepper |
INSTRUCTIONS
Mix flour and oil. Cook over low heat, stirring often to make a golden brown roux. Add onions, bell peper, and celery. cook ten minutes. Add remaining ingredients except for shrimp and simmer for 30 minutes. Stir in shrimp, bring to a boil, reduce to medium and cook 15 minutes. Posted to recipelu-digest by jeryder@juno.com (Judy E Ryder) on Mar 03, 1998
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