Yield: 6 Servings
Measure | Ingredient |
---|---|
3 tablespoons | Oil |
3 tablespoons | Flour |
1 large | Onion; chopped |
3 \N | Cloves garlic; minced |
⅓ \N | Bell pepper; minced |
3 quarts | Water |
\N \N | Salt; red pepper and black pepper to taste |
1 pounds | Fresh crabmeat |
\N \N | Several whole crabs; cleaned (optional) |
1 pounds | Shrimp; cleaned & peeled |
1 pint | Oysters & their liquor |
½ cup | Parsley; chopped |
½ cup | Green onions; minced |
\N \N | File to taste |
Make a roux with the oil and flour. Cook slowly, stirring constantly, until it is a golden brown. Add onions, garlic and bell peppers; cook until wilted. Slowly add water, stirring while you pour. Add seasonings.
Add crabmeat and cleaned crabs; cook about 1 hour. Add the raw, peeled shrimp and the liquid from the oysters; cook until the shrimp are done.
About 15 minutes before serving, add the oysters, parsley and green onions . Serve over rice. Let each person add his own fil to taste. (Never cook fil as it turns bitter.) Serves 6.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .