| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Soups, Seafood, Wrv | 10 | Servings | |
INGREDIENTS
| 4 | tb | Oil |
| 3 | c | Okra; dice or |
| 2 | Boxes frozen cut okra | |
| 1/2 | c | Celery; chop |
| 2 | cl | Garlic; chop |
| 1 | Green pepper; chop | |
| 2 | bn | Green onions; chop |
| 2 | tb | Parsley; chop |
| 8 | oz | Can tomatoes |
| 8 | oz | Can tomato sauce |
| 1 | Bay leaf; crumble | |
| 1/2 | ts | Thyme |
| Salt and pepper | ||
| 3 | qt | Hot water |
| 2 | c | Raw shrimp; peel, devein |
| 1 1/2 | c | Crabmeat |
| 3 | Boiled crabs; break in pcs |
INSTRUCTIONS
WALDINE VAN GEFFEN VGHC42A Put oil in large heavy pot. Add okra and saute. Add celery, garlic and pepper; cook until light brown. Add green onions and parsley; cook about 2 minutes longer. Add tomatoes and sauce, bay leaf, thyme salt and pepper. Cook for 5 minutes; stir. Add 1 qt hot water; cook for 20 minutes. Add crabmeat and another quart hot water. Cook 30 minutes. Add remaining water and cook for 1 hour. Add shrimp and boiled crabs about 1/2 hour before removing from heat. Serve over rice in soup bowls. Posted to TNT - Prodigy's Recipe Exchange Newsletter by VGHC42A@prodigy.com (MRS WALDINE R VAN GEFFEN) on Aug 25, 1997
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