| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
Cajun |
Soups, Cajun |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Shrimp, chicken, or crawfish |
| 1 |
|
Stick oleo |
| 1 |
lg |
Onion, chopped |
| 1 |
|
Stalk celery, chopped |
| 3 |
qt |
Water |
| 1 |
tb |
Green onions |
| 2 |
cn |
Tomatoes |
| 2 |
c |
Okra, cut up |
| 2 |
tb |
Oil |
| 4 |
tb |
Flour |
| 1 |
lg |
Bell pepper, chopped |
| 2 |
|
Cloves garlic, chopped |
| 4 |
tb |
Worcestershire sauce |
INSTRUCTIONS
Fry fresh okra in oil; do not burn. add oleo anbd flour. Make roux. Add
onion, celery, bell pepper and garlic. Saute until soft. Add water and
Worcestershire sauce. Add the tomatoes. Cook for 1-2 hrs. Add the meat of
your choice. Let simmer for 30 min. Serve with rice.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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