Hearty gumbo<d t>
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Brown Rice |
| 3 | teaspoons | Oil |
| 2 | tablespoons | All-Purpose Flour |
| 1 | Red And Green Bell Peppers, Chopped | |
| 2 | Ribs Celery, Chopped | |
| 1 | large | Onion, Chopped |
| 3 | Cloves Garlic, Minced | |
| 3 | cups | Chicken Broth |
| 1 | cup | Black Beans, Drained, Rinsed |
| 1 | cup | Black-Eyed Peas, Drained, Rinsed |
| 2 | teaspoons | Cajun Seasoning |
| 8 | ounces | Shrimp |
Directions
Notes: Original recipe called for 2 tsp oil, but I added one more while cooking because it was too dry. I also added some chicken broth when I put in the vegetables, it was absolutely dry.
Prepare rice as package directs. In large saucepan over medium heat, cook oil and flour, stirring, 5 to 10 minutes until golden brown. Add peppers, celery, onion and garlic. Cook about 8 minutes until browned. Slowly whisk in broth; add beans and cajun seasoning. Bring to a boil; reduce heat to low and simmer 10 minutes. Add shrimp; return to boil; reduce heat to low.
Simmer about 5 minutes until flavors are blended and gumbo is thickened.
Serve with rice.
Posted to Digest eat-lf.v097.n004 Recipe by: First Magazine
From: Dawn Forsyth <honu@...>
Date: Fri, 03 Jan 1997 19:34:15 -0800