| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Grains |
Cajun |
Low-fat, Seafood, Soups & ste |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Brown Rice |
| 3 |
ts |
Oil |
| 2 |
tb |
All-Purpose Flour |
| 1 |
|
Red And Green Bell Peppers, Chopped |
| 2 |
|
Ribs Celery, Chopped |
| 1 |
lg |
Onion, Chopped |
| 3 |
|
Cloves Garlic, Minced |
| 3 |
c |
Chicken Broth |
| 1 |
c |
Black Beans, Drained, Rinsed |
| 1 |
c |
Black-Eyed Peas, Drained, Rinsed |
| 2 |
ts |
Cajun Seasoning |
| 8 |
oz |
Shrimp |
INSTRUCTIONS
Notes: Original recipe called for 2 tsp oil, but I added one more while
cooking because it was too dry. I also added some chicken broth when I put
in the vegetables, it was absolutely dry.
Prepare rice as package directs. In large saucepan over medium heat, cook
oil and flour, stirring, 5 to 10 minutes until golden brown. Add peppers,
celery, onion and garlic. Cook about 8 minutes until browned. Slowly whisk
in broth; add beans and cajun seasoning. Bring to a boil; reduce heat to
low and simmer 10 minutes. Add shrimp; return to boil; reduce heat to low.
Simmer about 5 minutes until flavors are blended and gumbo is thickened.
Serve with rice.
Posted to Digest eat-lf.v097.n004
Recipe by: First Magazine
From: Dawn Forsyth <honu@netgate.net>
Date: Fri, 03 Jan 1997 19:34:15 -0800
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