| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Cajun |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Shrimp; (cleaned) |
| 1/2 |
ts |
Paprika |
| 4 |
tb |
Cooking Oil |
| 2 |
c |
Water |
| 1 |
lg |
Onion; (chopped) |
|
|
Green Onions; (chopped) |
| 1/2 |
c |
Celery; (chopped) |
| 1/2 |
ts |
Cayenne Pepper |
| 1 |
md |
Bell Pepper; (diced) |
| 1/4 |
ts |
Black Pepper |
| 2 |
|
Cloves Garlic; (diced) |
| 1 |
ts |
LA Hot Sauce; (optional) |
| 2 |
tb |
Flour |
| 4 |
c |
Cooked Wht. Rice |
| 1 |
ts |
Salt |
INSTRUCTIONS
Notes: From Margie's Cajun Foods.
In a 5 quart dutch oven, saute shrimp, onion, celery, bell pepper, and
garlic in 4 tablespoons oil. Add paprika, cayenne pepper, hot sauce, and
black pepper. Cook until all water has evaporated and shrimp are pink in
color. Add 2 tablespoons flour and stir until well mixed. Cook until
slightly brown, stirring constantly. Add 2 cups water and bring to a boil.
Lower heat and simmer for 5 minutes. Add green onions and cook 2 minutes.
Serve over cooked white rice. Makes 4 servings.
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 9, 1998
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