ll the ingredients. Refrigerate.
Cajun Shrimp: In a large nonstick skillet
Mix all ingredients together in a large crock-pot (recipe may be cut in half for smaller crock-pot).
Do not drain tomatoes or vegetables.
Stir.
Heat as follows:
6 hours on low and then 3 hours on high.
The longer it simmers the better.
This soup is great served with corn muffins or crackers.
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
b>gumbo, covered, until flavors combine, about 15 minutes.
Stir shrimp into
ite to em. Add the shrimp straight from the freezer and
o minutes. Reserve Light Brown Cajun Roux at room temperature.
rozen.
Peel and devein shrimp, leaving tails intact if desired
he shrimp.
Preheat oven to 400 degrees F.
While gumbo
egetables are tender. Stir in Cajun seasoning.
Stir in chicken
TO MAKE STOCK: boil the shrimp peelings and heads for approximately
immer 2 hours adding the shrimp and okra the last half
In a 6-quart Dutch oven, combine water, tomatoes, hot pepper sauce, Cajun seasoning, garlic and onion.
Bring to a boil. Reduce heat; cover and simmer 20 minutes.
Stir in rice and okra. Simmer, covered, an additional 15 minutes.
Add shrimp and peas; cook until heated through.
Makes eight 1 1/4-cup servings.
Toss shrimp with the Cajun seasoning in a medium bowl
n Cajun Seasoning and cook 1 minute.
Stir in shrimp and
rowned, about 5 minutes. Add Cajun seasoning, garlic, and black pepper
dd cajun seasoning and file powder.
Add the sausage, chicken, shrimp
In medium bowl combine the shrimp and Cajun seasoning. In a large skillet
Bring the water to a boil and add the crab boil, onions, lemons, and hot sauce. Stir and add the shrimp.
Boil until the shrimp turn pink.
Peel if need be.
Serve with Recipe #458602.
Combine onion, bell pepper, celery, garlic, sausage, tomato sauce, broth, bay leaf and Cajun or Creole seasoning in a 2 1/2-quart pot, and bring to a boil over high heat.
Reduce heat to low, cover and simmer for 20 minutes, or until vegetables are tender.
Saute okra in oil for 10 minutes.
Add shrimp, onions, garlic and pepper.
Cook about 5 minutes.
Add water, tomatoes and bay leaves.
Cover and simmer 20 minutes.
Remove bay leaves and sprinkle in Tabasco.
Place 1/4 cup cooked rice in each of 6 soup bowls.
Fill with gumbo and serve (about 260 calories per serving).