Traditional Gumbo purists may find that this adaptation of a regional favorite may differ, but this adapted version is easy and sure hits the spot ! Perfect for Mardi Gras!
Mardi Gras Recipes
In our neck of the woods in New England, we have an abundance of Italian Pasta and Greek restaurants. Several years ago a small, family owned restaurant opened that specialized in traditional Cajun dishes. On nights when I didn’t feel like cooking, since I’m part French-Canadian we’d go and enjoy Shrimp and Chicken Jambalaya, a Creole and Cajun favorite in New Orleans.
Easy clean up with Handmade Kitchen Dish Cloths from Moomettes Crochet Shop
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Shrimp Gumbo
1 c. chopped onion
3/4 c. chopped green pepper
1 clove garlic, minced
2 tbl.. butter
1 lb. raw peeled shrimp or prawns
1 can cream of mushroom soup
3 c. cooked rice
1 tsp. chopped parsley
1 -1/2 tsp. lemon juice
1 -1/2 tsp. salt
1/4 tsp. black pepper, to taste
2 slices day-old bread
1/2 c. milk
paprika (to taste)
Brown or Wild Rice
Saute onion, green pepper and garlic in butter until tender.
Add shrimp, continue to cook 3 minutes longer.
Stir in soup, rice, parsley, lemon juice and seasonings.
Add bread which has been soaked in milk. Mix well.
Spoon into a 2 quart buttered casserole.
Sprinkle with paprika.
Bake at 350° for 30-40 minutes.
Serve over Brown or Wild Rice