| 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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