1/2 cup cooking oil
1/4 cup of flour
2 tbs salt
2 tbs garlic powder
1-2 onions (large-1/small-2)
2 tbs sugar
2 rings of onion tops (chopped)
1 bell pepper (chopped)
2 cloves garlic (minced)
1 can rotel tomatoes
1 can tomatoe sauce (28 oz)
Cajun Seasoning
2 pounds of peeled shrimp
1 pound of crab meat
|
8oz Slap Ya Mama Cajun "HOT" Louisiana Seasoning Blend US $4.99 Auction Ends: Friday Jul-30-2010 23:04:14 PDT | Watch this Item |
|
8oz Slap Ya Mama Cajun WHITE PEPPER Cajun Seasoning US $4.99 Auction Ends: Friday Jul-30-2010 23:06:57 PDT | Watch this Item |
|
GENUINE NEW ORLEANS CAJUN JAMBALAYA MIX WITH SEASONINGS US $17.95 Auction Ends: Saturday Jul-31-2010 22:01:59 PDT | Watch this Item |
|
Andry Roo's Cajun Seasoning Combo US $21.99 Auction Ends: Sunday Aug-01-2010 12:01:36 PDT | Watch this Item |

Directions:
First start by combining the oil and flour in a pan to make a roux. Cook the oil/flour mixture on a low to medium heat stirring constantly until you get a lovely caramel color , which will take around 35-45 minutes. Now add in your chopped bell pepper , onions, and half of the onion tops. Continue to stir the mixture continuously for a few minutes. Now slowly add in your garlic salt , rotel tomatoes , tomatoe sauce , Cajun seasoning and sugar one at a time. Stir often and let cook for about 10 minutes. Slowly add in a little water until you reach your desired consistency depending on how thick you like your gravy. Cook now over a medium heat for about 15 minutes with the cover of the pot on leaving a little gap , stir occassionally. Remove the cover and now add in the rest of the onion tops and garlic powder , also can add a little more cajun seasoning to taste and desired heat , then add in your shrimp and crab meat. Cook over a medium heat again with the cover on pot leaving a gap. Then turn off the fire and let the pot stand covered for about 15 minutes. Your now ready to serve over rice or any other desired way.