Carp Cajun


  • 2 cups cooked, flaked carp
  • 1 1/2 teaspoons Cajun seasoning
  • 1 large red onion 1/2 teaspoon paprika
  • 2 bell peppers, green, red or yellow
  • 3 stalks celery 1/2 teaspoon salt
  • 1/4 cup butter 1/2 teaspoon Tabasco
  • 4 teaspoons flour
  • 6 Roma tomatoes chopped, or canned tomatoes
  • 1 can (14 1/4 oz.) chicken broth
  • 1/2 pound peeled large shrimp
  • 3 tablespoons 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 1/4-inch-thick rings, then cut the rings in half; slice peppers lengthwise in 1/4" strips; and slice celery 1/2" thick. Melt the 1/4-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.