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Thursday, September 25, 2014
Shrimp & Lima Beans
½ cup cooking oil
1 large onion (diced)
2 celery ribs (diced)
½ cup Gold Medal Wondra flour
½ gallon water
2 pounds of baby lima beans (frozen packs)
1 level tablespoon Tony Chachere’s seasoning
1/8 cup of chicken bouillon granules/powder
1 level tablespoon Kitchen Bouquet
2 pounds of peeled shrimp
1 cup bell (diced) peppers
1/8 cup of dried parsley flakes
1.Pour cooking oil to pot/sauce pan and turn burner to medium high.
2.Add diced onions and diced celery, sauté for 5 minutes.
3.Add the Wondra flour and stir well to incorporate into the mixture. Allow the flour to heat up for a couple minutes.
4.Add the water and bring your gravy to a boil.
5.Now, add the lima beans, Tony’s, the bouillon and the Kitchen Bouquet.
6.Reduce heat and simmer for about 35 to 45 minutes or until the Lima beans are tender.
7.Add the shrimp, parsley flakes and bell pepper, simmer for another 15 to 25 minutes.
* If your gravy thickens too much, add a little water to achieve the consistency you are looking for.
** If your gravy is too thin, cook down a little longer to achieve the consistency you are looking for.