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Categories:
okra flour shortening onions garlic celery tomatoes California oysters parsley bay leaf thyme water salt cayenne pepper shrimp file sausage
Viewed: 25 - Published at: 6 years agoIngredients
- 1 lb. okra, sliced
- 2 Tbsp. flour
- 4 Tbsp. shortening
- 2 medium onions, chopped
- 3 cloves garlic, minced
- 1 c. chopped celery
- 1 can stewed tomatoes (16 oz.)
- 1 doz. Louisiana crabs or 2 California crabs, cleaned
- 1 jar oysters (8 oz.)
- 2 sprigs parsley, chopped
- 1 bay leaf
- 1 sprig each thyme and sweet basil
- 2 qt. water
- 1 Tbsp. salt
- 1 tsp. cayenne pepper
- 1 lb. raw shrimp, peeled
- 1 tsp. file
- 1 lb. hot smoked sausage
Method
- Fry okra in 2 tablespoons shortening for about 20 minutes. In another saucepan, make roux with remaining shortening and flour.
- Add onions, celery and garlic.
- Cook until soft, about 5 minutes.
- Add okra, tomatoes, parsley, bay leaf, thyme, sweet basil and water.
- Simmer for 30 minutes.
- Add salt and pepper. Add peeled, deveined and washed shrimp and crabs (break off and crack the claws and cut the body in half).
- Simmer 10 minutes longer.
- Add oysters and sausage; let simmer for 20 minutes. Remove from heat.
- Stir in file just before serving.
- Serve with cooked rice.
