logo

BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

July 17 2014

Camping - Cajun Shrimp Gumbo

    1 onion
    1 green pepper
    2 cloves garlic
    1/4 c butter
    corn (32 ounces frozen or 1 can)
    1 can Rotel Diced Tomatoes & Green Chilies
    1 Tbsp sugar
    1 tsp salt
    1/4 tsp pepper
    dash cayenne pepper
    1/2 large can canned milk (make sure to use canned milk)
    1/4 c chopped green onions
    2 pound(s) shrimp (shelled or canned or frozen)
    corn starch

Chop the onion, green pepper and garlic cloves. Sauté onion, pepper & garlic in butter to a tender crisp. Add corn, tomatoes, sugar, and salt & pepper and heat for 10 minutes. Add canned milk and green onions and heat 4-5 minutes.

Add shrimp at the right time, (adjust the time if using raw or cooked shrimp), you do not want to over cook the shrimp.

Make a paste using the cornstarch and some water to thicken. Serve over Rice. If you don't like spicy, use Rotel mild diced tomatoes & green chilies and cut back on the Cayenne.

This recipe is very versatile because you can use canned corn, canned shrimp and you can prepare the veggies at home.