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prep time
cook time
method
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yield
8-10 serving(s)
Ingredients
- ROUX
- 1/3 cup oil
- 1/4 cup flour
- GUMBO
- 2 cups bell pepper, chopped
- 2 cups celery, chopped
- 2 cups onion, chopped
- 2 cans tomatoes, canned and chopped, with liquid
- 1 package okra, sliced
- 5 cups water
- 1 tablespoon chef paul prudhomme's seafood magic
- 3 pounds shrimp, peeled and deveined
- - salt and pepper to taste
- 8-10 cups cooked rice
How To Make cajan gumbo
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Step 1Prepare 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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