| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
Seafood, Stew, Main dish |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Shrimp, raw, shelled |
| 4 |
tb |
Butter |
| 1 |
lb |
Okra, sliced in rounds |
| 1 |
lg |
Onion, diced |
| 2 |
tb |
Flour |
| 1 |
cn |
Tomatoes, drained |
| 2 |
tb |
Tomato paste |
| 1 |
|
Dozen oysters, and liquor |
|
|
Water |
| 1/2 |
ts |
Red pepper |
| 1 |
|
Clove garlic |
| 1/2 |
|
Bay leaf |
|
|
Salt, to taste |
|
|
Pepper, to taste |
| 1/4 |
ts |
Thyme |
| 1 |
lb |
Crab meat |
| 1 |
tb |
Worcestershire sauce |
| 8 |
c |
Cooked rice |
INSTRUCTIONS
Boil shrimp in water until color changes. Set aside. Into large kettle put
4 tablespoons butter. Add okra and onions and stir frequently until okra is
tender. Sprinkle with flour. Stir until smooth. Add tomatoes and paste and
cook 10 minutes. To oyster liquor add water to make 8 cups. Pour into
kettle. Add seasoning (except Worcestershire) and simmer 1 hour. Then add
oysters and shrimp and cook 10 more minutes (or until edges of oysters
curl) over low heat. Add crabmeat and Worcestershire and cook 2-3 minutes
more. Serve over hot fluffy rice.
NOTES : From A Pinch of Soul, by Pearl Bowser and Joan Eckstein, copyright
1970.
Recipe by: A Pinch of Soul
Posted to EAT-L Digest 10 Feb 97 by "Sharon L. Nardo" <snardo@ONRAMP.NET>
on Feb 11, 1997.
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