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CATEGORY CUISINE TAG YIELD
Seafood, Meats Soups, Seafood, Wrv 10 Servings

INGREDIENTS

4 tb Oil
3 c Okra; dice or
2 Boxes frozen cut okra
1/2 c Celery; chop
2 cl Garlic; chop
1 Green pepper; chop
2 bn Green onions; chop
2 tb Parsley; chop
8 oz Can tomatoes
8 oz Can tomato sauce
1 Bay leaf; crumble
1/2 ts Thyme
Salt and pepper
3 qt Hot water
2 c Raw shrimp; peel, devein
1 1/2 c Crabmeat
3 Boiled crabs; break in pcs

INSTRUCTIONS

WALDINE VAN GEFFEN VGHC42A
Put oil in large heavy pot. Add okra and saute. Add celery, garlic and
pepper; cook until light brown. Add green onions and parsley; cook about 2
minutes longer. Add tomatoes and sauce, bay leaf, thyme salt and pepper.
Cook for 5 minutes; stir. Add 1 qt hot water; cook for 20 minutes. Add
crabmeat and another quart hot water. Cook 30 minutes. Add remaining water
and cook for 1 hour. Add shrimp and boiled crabs about 1/2 hour before
removing from heat. Serve over rice in soup bowls.
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by
VGHC42A@prodigy.com (MRS WALDINE R VAN GEFFEN) on Aug 25, 1997

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