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Categories:
fresh okra onions garlic green pepper parsley shallots bay leaves celery flour lemon tomatoes ham shrimp fresh crabs sausage black pepper red pepper Worcestershire bacon
Viewed: 39 - Published at: 8 years agoIngredients
- 2 lb. fresh okra or 2 boxes frozen okra
- 3 large onions, chopped
- 3 cloves garlic
- 1 medium green pepper
- 3 Tbsp. parsley
- 3 to 4 shallots, chopped
- 2 bay leaves
- 3 Tbsp. celery, chopped
- 1/3 c. flour
- 1/2 lemon, sliced
- 1 can tomatoes
- 1 c. ham, diced
- 1 lb. shrimp, cleaned
- 3 to 4 fresh crabs, cleaned
- 1/3 lb. smoked sausage
- 1 tsp. black pepper
- 1/2 tsp. red pepper
- 1 Tbsp. Worcestershire
- 3 Tbsp. bacon or pork drippings
Method
- In large heavy pot, fry sliced smoked sausage in bacon fat or drippings.
- Add ham; fry a few minutes longer.
- Remove meat.
- Fry onions, garlic and shallots for a few minutes, then add sliced okra and fry well.
- Do not burn.
- Add celery, parsley, green pepper and Worcestershire sauce.
- Add tomatoes, bay leaves, seasoning, ham and smoked sausage.
- Let cook a few minutes.
- Add about 3 quarts of hot water; cook 30 minutes.
- Brown flour in bacon fat until dark brown.
- Remove from fire.
- Stir in 2 cups cold water; add to pot.
- Stir and cook 20 minutes.
- Add crabs, shrimp and lemon slices; cook until thick as gravy.
- Serve with cooked rice.
- (More water may be added for right consistency.)
