| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood | 6 | Servings | |
INGREDIENTS
| 4 | Crab; Hard-Shell | |
| 1 | lb | Shrimp; cooked |
| 1/2 | lb | Ham; raw |
| 2 | tb | Oil |
| 2 | tb | Flour |
| 3 | sl | Bacon |
| 6 | oz | Tomato paste -or- |
| 14 | oz | Canned Tomatoes |
| 4 | Scallions | |
| 1 | sm | Garlic Clove; chopped fine |
| 1 1/2 | qt | Boiling Water |
| 1 | lb | Okra; cut small |
| Salt; to taste | ||
| Pepper; to taste | ||
| Cooked Rice * |
INSTRUCTIONS
Clean the crabs, remove all meat from claws and body, and cut into pieces; each crab will make 4 to 6 pieces. Shell the shrimp. Cut ham and bacon into small pieces. Mix the flour and oil in a pot. When brown add bacon and ham. Cook for a few minutes, and add crab and shrimp. Let this mixture cook until it becomes a good brown. Add onion and garlic to crab and shrimp. Pour in water slowly, then add okra, seasonings and tomato paste. Cook slowly, stirring frequently, about 1 hour, or until it begins to thicken. A lid should be kept on the pot. Serve hot with dry, cooked rice. If it gets too thick, more water can be added. Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on Feb 02, 1998
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