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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 10 |
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I was doing a project on cajun and creole food, so I invested in some help from Susan Merrick who owns and operates cajun-country- . She helped me out with these recipes!! So I want to thank her! Ingredients:
4 lbs shrimp, peeled and deveined |
2 lbs okra, sliced crosswise |
2 medium onions, sliced |
1 gallon hot water |
1 (28 ounce) can whole tomatoes, chopped |
1 (10 ounce) can ro-tel tomatoes, chopped |
3 garlic cloves, chopped |
2 medium jalapeno peppers, chopped |
1 cup celery, chopped |
1 cup of brown roux |
2 tablespoons oil |
Directions:
1. Heat oil in heavy saucepan.
2. Add sliced onions and okra, fry until brown around the edges. Cook on low heat, stirring occasionally, until okra does not stick to pan (about 1 hour).
3. Add garlic, celery, tomatoes, jalapeno peppers and brown roux. Simmer for about 15 minutes.
4. Add 1 gallon of hot water and shrimp. Add salt to taste.
5. Cook for 45 minutes to 1 hour. Serve over cooked rice.
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