| CATEGORY |
CUISINE |
TAG |
YIELD |
|
New Orleans |
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Raw shrimp |
| 1/2 |
|
Doz crabs, scalded (or about 2 c. of the big crabs) |
| 2 |
lb |
Okra, fresh or frozen |
| 1 |
md |
Green pepper |
| 1 |
md |
Onion chopped |
| 1 |
|
Clove garlic ( I use 3 but I like garlic) |
| 1/3 |
c |
Shortening or drippings. |
| 2 |
qt |
Water |
| 1 |
cn |
Tomato sauce |
| 1 |
|
Bay leaf |
| 1 |
|
Sprig thyme |
| 1 |
|
Rib celery |
| 1 |
tb |
Worcestershire sauce |
|
|
Salt and Pepper to taste |
|
|
Fresh parsley, chopped |
| 1 1/2 |
|
Doz oysters (optional) |
INSTRUCTIONS
Hi everybody, these are some more of the recipes for our family cookbook
"Five Generations of Cooking with the Knight Family. These recipes came
from my sister-in-law who is born and raised in New Orleans.
Peel and rinse shrimp. Clean crab (may add some claws whole. Cut okra in
thin slices crosswise. Cut green pepper into small pieces. Chop onion and
garlic very fine. Fry shrimp and cab in a skillet with half the shortening.
When brown put into a large pot with the water. add remaining shortening to
skillet and brown onion and garlic slightly. Add sliced okra and green
peppers and fry, stirring until lightly browned. Add to crabs and shrimp in
pot. Add tomato sauce to skillet and scrape pan so as to remove all browned
particles. add this to pot along with seasonings and celery. Simmer slowly
about two hours. Oysters may be added about 10 or 15 minutes before
serving. Serve over hot fluff rice.
Posted to EAT-L Digest 23 Feb 97 by kATHERINE L Smith <ksmith3002@JUNO.COM>
on Feb 24, 1997.
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