| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Butter |
| 1/2 |
lb |
(250 g) fresh okra; thinly sliced, or 1 10 oz. (280 g) package of frozen okra, thawed and thinly sliced |
| 1/2 |
c |
Finely chopped onions |
| 1/2 |
c |
Finely chopped green pepper |
| 1 |
ts |
Finely chopped garlic |
| 1 |
tb |
Flour |
| 4 |
c |
Chicken stock; (fresh or canned) |
| 3 |
md |
Sized ripe tomatoes; cored and coarsely chopped |
| 6 |
|
Fresh parsley sprigs and one large bay leaf; tied in a bundle with twine |
| 1/2 |
ts |
Dried thyme |
| 2 |
ts |
Salt |
|
|
Freshly ground black pepper; (to taste) |
| 1 |
lb |
(450 g) small raw shrimp; peeled and deveined |
| 12 |
|
Shucked oysters; (up to 18) |
| 1 |
ts |
Strained lemon juice |
| 1 |
ts |
Worcestershire sauce |
| 1/4 |
ts |
Cayenne; (or to taste) |
INSTRUCTIONS
Melt half the butter in a heavy skillet over moderate heat and add the
sliced okra, stirring until the white "strings" produced by the okra
disappear. Set aside. Melt the remaining butter in a 2 to 3 qt. (2 to 3 l)
soup pot over moderate heat. Add the onions, green pepper and garlic and
cook for about 5 minutes. Add the flour and continue to cook for 2 to 3
minutes, stirring constantly. Pour in the chicken stock and stir using a
wire whisk. Then add the okra, tomatoes, parsley bundle, salt, and black
pepper. Bring to a boil, reduce the heat, and simmer partially covered for
30 minutes. Just prior to serving, add the shrimp and simmer for 5 minutes,
then add the oysters and simmer for 2 to 3 minutes or until the oysters
become plump and the edges begin to curl. Do not overcook the oysters. Stir
in the lemon juice, Worcestershire sauce, and cayenne. Remove and discard
the parsley bundle. Serves 6.
Posted to EAT-L Digest by Whitaker/Rogan <whitro@FLASH.NET> on Apr 5, 1998
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