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CATEGORY CUISINE TAG YIELD
Meats 1 Servings

INGREDIENTS

4 T Butter
1/2 lb 250 g fresh okra thinly
sliced or 1 10 oz. 280
package of frozen okra
thawed and thinly sliced
1/2 c Finely chopped onions
1/2 c Finely chopped green pepper
1 t Finely chopped garlic
1 T Flour
4 c Chicken stock, fresh or
canned
3 Sized ripe tomatoes, cored
and coarsely chopped
6 Fresh parsley sprigs and one
large bay leaf tied in a
bundle with twine
1/2 t Dried thyme
2 t Salt
Freshly ground black pepper
to taste
1 lb 450 g small raw shrimp
peeled and deveined
12 Shucked oysters, up to 18
1 t Strained lemon juice
1 t Worcestershire sauce
1/4 t Cayenne, or to taste

INSTRUCTIONS

g
Melt half the butter in a heavy skillet over moderate heat and add the
sliced okra, stirring until the white "strings" produced by the okra
disappear. Set aside. Melt the remaining butter in a 2 to 3 qt. (2 to
3 l) soup pot over moderate heat. Add the onions, green pepper and
garlic and cook for about 5 minutes. Add the flour and continue to
cook for 2 to 3 minutes, stirring constantly. Pour in the chicken
stock and stir using a wire whisk. Then add the okra, tomatoes,
parsley bundle, salt, and black pepper. Bring to a boil, reduce the
heat, and simmer partially covered for 30 minutes. Just prior to
serving, add the shrimp and simmer for 5 minutes, then add the  oysters
and simmer for 2 to 3 minutes or until the oysters become  plump and
the edges begin to curl. Do not overcook the oysters. Stir  in the
lemon juice, Worcestershire sauce, and cayenne. Remove and  discard the
parsley bundle. Serves 6.  Posted to EAT-L Digest  by Whitaker/Rogan
<whitro@FLASH.NET> on Apr  5, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1318
Calories From Fat: 567
Total Fat: 63.8g
Cholesterol: 722.5mg
Sodium: 9844.4mg
Potassium: 3143.3mg
Carbohydrates: 90.8g
Fiber: 12.8g
Sugar: 38.3g
Protein: 96.4g


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