| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
Cajun |
Stews, Seafood, Cajun |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Oil |
| 3 |
tb |
Flour |
| 2 |
lg |
Onions, chopped |
| 3 |
c |
Okra, chopped |
| 2 |
tb |
Oil |
| 1 |
cn |
Tomatoes |
| 3 |
|
Garlic clove; minced |
| 2 |
qt |
;Water |
|
|
Salt |
|
|
Pepper, black |
|
|
Pepper, red |
| 1/2 |
c |
Parsley; finely chopped |
| 1/2 |
c |
Scallion tops; finely chopped |
| 2 |
lb |
Shrimp |
| 1/2 |
pt |
Oysters |
| 1 |
cn |
Crabmeat |
INSTRUCTIONS
Make roux of oil and flour, stirring constantly until dark brown. Add
shrimp to roux and cook for a few minutes. Set aside. Smother okra and
onions in oil. Add tomatoes and garlic when okra is almost done. Cook a few
minutes longer, then add water and salt and pepper. Combine shrimp roux
mixture with okra and simmer for about 10 minutes. Add oysters, crabmeat
and whole crabs and simmer until crabs are cooked. Add parsley and green
onions and simmer another 15 - 20 minutes. Serve over rice and let each
person add fresh file to their taste.
From the Louisiana Seafood Promotion & Marketing Board 1-800-222-4017.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Don’t confuse God’s patience with his final response”