Carp Cajun Recipe

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Here is a unique recipe to prepare carp fish:

2 cups cooked, flaked carp
1 ½ teaspoons Cajun seasoning
1 large red onion
½ teaspoon paprika
2 bell peppers, green, red or yellow
3 stalks celery
½ teaspoon salt
¼ cup butter
½ teaspoon Tabasco
4 teaspoons flour
6 Roma tomatoes chopped, or canned tomatoes
1 can (14 ½ oz.) chicken broth
½ pound peeled large shrimp
3 Tbsp.chopped fresh parsley
2 cups cooked white rice

Steam or bake the carp, then remove the meat from the bones.
Reserve 2 cups. Prepare vegetables: slice onion in ¼-inch-thick
rings, then cut the rings in half; slice peppers lengthwise in ¼"
strips; and slice celery ½" thick. Melt the ¼-cup butter in a large
saucepan or skillet. Add flour and stir until light brown. Add onion,
peppers and celery. Cook and stir until vegetables are softened. Add
broth and seasonings.

Bring mixture to a boil, then simmer until vegetables are almost
done and broth is slightly thickened, about 15 minutes.
Add tomatoes, shrimp and carp.
Cook until shrimp is done, about 5 minutes.
Serve over rice and garnish with parsley. Serves 4.

Source: Missouri Outdoors' Martha Daniels