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Cajun Shrimp Stew

Chef.at.Home's picture
Ingredients
  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)
  Salt 1⁄2 Teaspoon
  Thyme leaf 1⁄2 Teaspoon, crumbled
  Pepper 1⁄4 Teaspoon
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Shrimp
Interest: 
Healthy

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