Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 4 tablespoons | Oil |
| 3 cups | Okra; dice or |
| 2 \N | Boxes frozen cut okra |
| ½ cup | Celery; chop |
| 2 cloves | Garlic; chop |
| 1 \N | Green pepper; chop |
| 2 bunches | Green onions; chop |
| 2 tablespoons | Parsley; chop |
| 8 ounces | Can tomatoes |
| 8 ounces | Can tomato sauce |
| 1 \N | Bay leaf; crumble |
| ½ teaspoon | Thyme |
| \N \N | Salt and pepper |
| 3 quarts | Hot water |
| 2 cups | Raw shrimp; peel, devein |
| 1½ cup | Crabmeat |
| 3 \N | Boiled crabs; break in pcs |
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 ½ hour before removing from heat. Serve over rice in soup bowls.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by VGHC42A@... (MRS WALDINE R VAN GEFFEN) on Aug 25, 1997