| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Salad oil |
| 1/2 | c | Flour |
| 1 | lg | Onion; chopped |
| 2 | Cloves garlic; (up TO 3) | |
| 1 | cn | (16 oz) of tomatoes |
| 1/2 | lb | Okra |
| Oil for frying okra | ||
| 2 | qt | Hot water |
| 3 1/2 | ts | Salt |
| 3/4 | ts | Red pepper |
| 1 | Bay leaf | |
| 1/4 | ts | Thyme |
| 8 | Allspice berries; (up TO 10) | |
| Few grains of chili pepper | ||
| 2 | lb | Shrimp; peeled and deveined |
| 1 | lb | Lump crab meaat |
| 1 | pt | Oysters |
| 1/2 | c | Chopped green onion |
| 1/2 | c | Chopped parsley |
INSTRUCTIONS
2. My cousin, Cindy Dawson, gets the credit for this one (which I will be having Saturday). Nothing better on a cold night. First you make a roux - very dark - in a large heavy pot. Add onions and garlic. Cook slowly until onions are transparent. Add tomatoes and cook on low heat until oil rises to the top (appx. 30 minutes), stirring frequently. In separate skillet, fry okra in oil on moderately high heat, stirring constantly until okra is no longer stringy. Add okra to other mixture, stir and simmer about 10 minutes. Add water, salt and pepper. Simmer partially covered for 45 minutes. Add other seasoning and simmer additional 20 minutes. Add shrimp, simmer 15 minutes. Add crabmeat, simmer 15 minutes. Add oysters during last 5 minutes of cooking. Taste for seasoning. Remove from fire and add green onions and parsley. Serve over hot rice. Serves 8 - 10. Potatoe Salad goes great with this! Posted to recipelu-digest Volume 01 Number 424 by Cooca2 <Cooca2@aol.com> on Dec 31, 1997
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