Yield: 4 Servings
|¾ cup||Cooking oil|
|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 cans||(no. 2) sliced okra with tomato sauce|
|2 cans||(small) crabmeat; or fresh|
|2 \N||Bay leaves|
|¼ teaspoon||Black pepper|
|½ teaspoon||Red pepper|
|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, .