| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Cajun |
Entrees, Stews |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Peanut oil |
| 1/2 |
c |
All-purpose flour |
| 1 |
lg |
Vidalia onion; chopped |
| 1 |
lg |
Bell pepper; chopped |
| 4 |
|
Banana peppers; diced |
| 2 |
|
Cloves garlic; finely minced |
| 8 |
oz |
Tomato sauce |
| 10 |
oz |
Tomatoes with green chilis; diced |
| 1 |
c |
Okra; chopped |
| 2 |
lb |
Shrimp; peeled |
|
|
Salt |
|
|
Pepper |
|
|
Cajun seasoning |
| 3 |
c |
Cooked rice |
|
|
Red bell pepper; sliced |
|
|
Chives; sliced |
INSTRUCTIONS
To make a roux: heat oil in heavy pot or sauce pan. Sprinkle flour into
oil stirring constantly. Cook over low heat for 40-45 minutes, stirring
often. Cook until the mixture is the color of caramel and has a gravy like
consistency. Add onion, bell pepper, banana peppers and garlic to the
roux; cook 15 minutes. Add tomato sauce, diced tomatoes and okra; cook
additional 15 minutes. Add shrimp and cook for 10 minutes. Season to
taste. Serve over hot rice. Garnish with red pepper slices and chives.
Recipe By : Farmers & Consumers Market Bulletin, Georgia Dept. of Agri.
Posted to MasterCook Digest V1 #171
Date: Tue, 10 Sep 1996 00:07:10 -0400
From: "Sharon L. Nardo" <snardo@onramp.net>
A Message from our Provider:
“What gives us conviction of sin is not the number of sins we have committed; it is the sight of the holiness of God. #Martyn Lloyd-Jones”