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Categories:
peeled shrimp flaked crabmeat flour vegetable oil onion bell pepper okra tomato sauce fresh parsley chicken broth bay leaves Worcestershire sauce Kitchen garlic salt thyme pepper sauce rice
Viewed: 13 - Published at: 4 years agoIngredients
- 2 lb. peeled shrimp
- 1 lb. flaked crabmeat
- 1/3 c. flour
- 1/3 c. liquid vegetable oil
- 2 c. chopped onion and celery
- 1 c. chopped bell pepper
- 1 (10 oz.) pkg. frozen cut okra
- 1 (8 oz.) can tomato sauce
- 1/4 c. chopped fresh parsley
- 1 (13 oz.) can chicken broth
- 3 bay leaves
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. Kitchen Bouquet
- 2 tsp. each: garlic salt and pepper
- 1 Tbsp. thyme
- hot pepper sauce to taste
- cooked rice (optional)
Method
- To make a roux, heat oil in a large cast-iron skillet.
- When very hot, but not smoking, add 1/2 the flour.
- Stir constantly with a wire whisk.
- Add remaining flour.
- Stir rapidly until dark and smooth (don't burn).
- Add vegetables and cook until tender. Add tomato sauce, 2 cups water and chicken broth.
- Simmer for 1 hour.
- Add remaining ingredients except rice.
- Simmer 15 minutes. Serve over rice.
- Makes 8 to 10 servings.
