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BABY KAY'S CAJUN KITCHEN SEAFOOD GUMBO

Source: Baby Kay's Cajun Kitchen - Phoenix, Arizona

1 lb. mixture of lump crab, crawfish tail
    and black tiger shrimp
1/2 bunch celery, chopped
4 large onions, chopped
2 large bell peppers, chopped
2 C. flour
1 C. oil
2 1/2 large cans chicken broth
1/2 stick butter
1 tsp. pepper
1 tsp. cayenne pepper
1 tsp. salt
1 tsp. Cajun seasoning
Pinch of thyme
1 C. bourbon

Heat all ingredients except seafood meat and chicken broth in large pan over low heat, creating a dark brown roux. Pour in broth and bring to a boil, stirring well so mixture doesn't stick to pan. Add seafood, return to boil. Lower heat, cover, and simmer until seafood is tender.