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Prawn Gumbo Recipe

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This recipe for Prawn Gumbo, by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lois Urban
Added: Friday, June 9, 2006


1/4 c. vegetable oil
1 medium onion, chopped
1 green pepper, chopped
1 red pepper, chopped
3 garlic cloves, choped
3-4 stalks celery, chopped
1-2 tbsp. Cajun spice mix
1/4 c. flour
2 c. hot chicken stock
1 - 28 oz. can diced tomatoes
1 - 14 oz. can sliced okra
1/2 c. fresh or frozen corn kernels
1 lb. cooked, peeled prawns, thaw if frozen
pepper to taste
2 tbsp. chopped fresh parsley

Heat oil in a pot over medium heat. Add onions, peppers, garlic, celery and cajun spice and cook until vegetables are tender. Mix in flour, slowly stir in chicken stock. Add remaining ingredients, except prawns and parsley and simmer for 20 minutes. Add prawns and simmer 2-3 minutes more. Season to taste. Serve over steamed rice and sprinkle with parsley. Note: cooked langostinos (small lobster tails) can also be added to further enrich this gumbo. I usually use 1/2 lb. prawns and 1/2 lb. langostinos.

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