| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 6 |
tb |
Flour |
| 1/2 |
c |
Shortening |
| 6 |
|
Cloves garlic, chopped |
| 1/2 |
c |
Diced onion |
| 1/4 |
c |
Chopped bell (green) pepper |
| 1/2 |
c |
Chopped celery |
| 2 |
lb |
Peeled raw shrimp |
| 1 |
cn |
(8 oz.) tomato sauce |
| 3 |
qt |
Water |
| 1 |
lb |
Claw crabmeat |
| 1/4 |
bn |
Chopped parsley |
| 1/2 |
ts |
Thyme |
| 3 |
|
Bay leaves |
| 1 |
cn |
Or |
| 1 |
pk |
Frozen okra |
| 1/2 |
pt |
Oysters with juice |
|
|
Salt & Pepper to taste |
INSTRUCTIONS
~ Yields 1 gallon
Make a roux with the flour and shortening. Add garlic and cook until golden
brown. Add onion, bell pepper, celery and cook until transparent. Add
shrimp and tomato sauce, simmer 10 minutes, stir in water and blend well.
Add all other ingredients except okra and oysters. Cook 1 hour, add okra
and cook 20 minutes. Add oysters and cook 10 mins longer. Serve in s soup
bowl over steamed rice.
Posted to FOODWINE Digest 22 Jan 97 by ALICIA GOLDMAN
<ATRIUM.SURGERYPO.AGOLDMAN@OCHSNER.ORG> on Jan 22, 1997.
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”