| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soup |
4 |
Servings |
INGREDIENTS
| 3/4 |
c |
Cooking oil |
| 3/4 |
c |
Flour |
| 1 |
c |
Onions; chopped |
| 3 |
|
Cloves garlic; chopped finely |
| 1 |
c |
Celery; chopped |
| 1/2 |
c |
Bell pepper; chopped |
| 1/2 |
lb |
Sausage pieces (optional) |
| 1 |
cn |
(8-oz) tomato sauce |
| 2 |
qt |
Water |
| 2 |
cn |
(no. 2) sliced okra with tomato sauce |
| 2 |
cn |
(small) crabmeat; or fresh |
| 2 |
qt |
Water |
| 2 |
|
Bay leaves |
| 2 1/2 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 1/2 |
ts |
Red pepper |
| 1 |
ts |
Thyme |
| 1 1/2 |
lb |
Fresh or frozen shrimp; peeled |
| 1/2 |
c |
Chopped green onion |
| 1/2 |
c |
Chopped parsley |
| 1 |
pt |
Oysters (optional) |
INSTRUCTIONS
Make a dark roux by blending flour in oil on a low heat. Stir constantly
until a dark color. Add onion, garlic, celery and green pepper; simmer
until transparent. Add sausage, tomato sauce and enough water to make
consistency of thick gravy. Transfer to a larger boiler. Add okra,
crabmeat, seasonings and remaining water. Bring to a boil and simmer until
thick. Add shrimp, green onion, parsley and oysters; cook 20 minutes, or
until shrimp are done. Don't overcook. Serve over fluffy rice. Serves 12.
May be frozen if oysters are omitted.
PART 1 OF 2
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Hell! . . . I’d forgotten about that!”