Cajun Shrimp Stew
|Chopped celery||1⁄2 Cup (8 tbs)|
|Onion||1 Medium, chopped to make 1/2 cup|
|Garlic||1 Clove (5 gm), crushed|
|Butter/Margarine||4 Tablespoon (1/2 Stick)|
|Sifted 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 and rinsed (1 Can)|
|Cooked rice||3 Cup (48 tbs)|
1 In a kettle,saute celery, onion, and garlic in butter or margarine until soft.Stir in flour, salt, thyme, and pepper; cook, stirring constantly, until bubbly.
2 Stir in the tomatoes, chicken broth, clams, and liquid, and red pepper seasoning; continue cooking and stirring until the mixture thickens and boils 1 minute. Add okra and shrimps; heat to boiling.
3 Ladle into a shallow serving bowl; spoon rice around the edge. Or, spoon rice in mounds in center of the soup plates and spoon shrimp mixture around the rice.