| 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
A Message from our Provider:
“When God ordains, He sustains.”