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| 1 Tasse | brown rice |
| 3 Teelöffel | oil |
| 2 Esslöffel | all-purpose flour |
| 1 | Red And Green Bell Peppers, Chopped |
| 2 | Ribs celery chopped |
| 1 gross | Onion chopped |
| 3 | cloves garlic minced |
| 3 Tasse | chicken broth |
| 1 Tasse | Black Beans, Drained, Rinsed |
| 1 Tasse | Black-Eyed Peas, Drained, Rinsed |
| 2 Teelöffel | Cajun Seasoning |
| 8 x ca. 30 g | Shrimp |
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cooking because it was too dry. I also added some chicken broth when I put in the vegetables, it was absolutely dry.
Prepare rice as package directs. In large saucepan over medium heat, cook oil and flour, stirring, 5 to 10 minutes until golden brown. Add peppers, celery, onion and garlic. Cook about 8 minutes until browned. Slowly whisk in broth; add beans and cajun seasoning. Bring to a boil; reduce heat to low and simmer 10 minutes. Add shrimp; return to boil; reduce heat to low. Simmer about 5 minutes until flavors are blended and gumbo is thickened. Serve with rice.
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