Cajun Shrimp Stew
|Celery||1⁄2 Cup (8 tbs), chopped|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), crushed|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Thyme leaf||1⁄2 Teaspoon, crumbled|
|Canned tomatoes||1 Pound (1 Can)|
|Canned chicken broth||14 Ounce (1 Can)|
|Canned minced clams||8 Ounce (1 Can)|
|Liquid red pepper seasoning||1⁄8 Teaspoon|
|Canned okra||1 Pound, drained (1 Can)|
|Canned deveined shrimps||5 Ounce, drained, rinsed (1 Can)|
|Cooked rice||3 Cup (48 tbs)|
1. Saute celery, onion and garlic in butter or margarine until soft in a kettle. Stir in flour, salt, thyme and pepper; cook, stirring constantly, until bubbly. Stir in the tomatoes, chicken broth, clams and liquid, and red-pepper seasoning; cook and stir until mixture thickens and bubbles 3 minutes.
2. Add okra and shrimps; bring to boiling.
3. Ladle into shallow serving bowl; spoon rice around edge. Or, spoon rice in mounds in center of soup plates; ladle shrimp mixture around rice.