Yield: 4 Servings
Measure | Ingredient |
---|---|
¾ cup | Cooking oil |
¾ cup | Flour |
1 cup | Onions; chopped |
3 \N | Cloves garlic; chopped finely |
1 cup | Celery; chopped |
½ cup | Bell pepper; chopped |
½ pounds | Sausage pieces (optional) |
1 can | (8-oz) tomato sauce |
2 quarts | Water |
2 cans | (no. 2) sliced okra with tomato sauce |
2 cans | (small) crabmeat; or fresh |
2 quarts | Water |
2 \N | Bay leaves |
2½ teaspoon | Salt |
¼ teaspoon | Black pepper |
½ teaspoon | Red pepper |
1 teaspoon | Thyme |
1½ pounds | Fresh or frozen shrimp; peeled |
½ cup | Chopped green onion |
½ cup | Chopped parsley |
1 pint | Oysters (optional) |
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, .