cajan gumbo

Name: Cajan Gumbo
Yield: 8
Ingredients: ROUX; 1/3 cup(s) oil; 1/4 cup(s) flour; GUMBO; 2 cup(s) bell pepper, chopped; 2 cup(s) celery, chopped; 2 cup(s) onion, chopped; 2 can(s) tomatoes, canned and chopped, with liquid; 1 package(s) okra, sliced; 5 cup(s) water; 1 tablespoon(s) chef paul prudhomme's seafood magic; 3 pound(s) shrimp, peeled and deveined; - salt and pepper to taste; 8-10 cup(s) cooked rice

(2 ratings)

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Recipe by

Mary Hodges

@cookiecutter

Vega, TX

Serve with hot garlic bread

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(2 ratings)

yield 8 -10

Ingredients For cajan gumbo

ROUX
1/3 c

oil
1/4 c

flour
GUMBO
2 c

bell pepper, chopped
2 c

celery, chopped
2 c

onion, chopped
2 can

tomatoes, canned and chopped, with liquid
1 pkg

okra, sliced
5 c

water
1 Tbsp

chef paul prudhomme's seafood magic
3 lb

shrimp, peeled and deveined
salt and pepper to taste
8-10 c

cooked rice

How To Make cajan gumbo

1
Prepare Roux by cooking oil and flour until dark carmel color. set aside. Roux is the key to gumbo. In a large dutch oven add bell pepper, celery, onion, tomatoes, okra, water and seafood magic seasoning. Cook until all vegatables are tender. Stir in roux and salt and pepper. Add shrimp very last. Cook until shrimp are pink in color. Serve over rice.
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cajan gumbo

Ingredients For cajan gumbo

How To Make cajan gumbo

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