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Categories:Viewed: 10 - Published at: 8 years ago
Ingredients
- 1 large onion, diced
- 1 large green pepper, diced
- 4 cloves garlic, diced (1 Tbsp.)
- 1 (16 oz.) bag cut okra or 2 (10 oz.) boxes
- 4 Tbsp. flour
- 1 c. crushed tomatoes or 1 (8 oz.) can tomato sauce
- 6 c. seafood stock* or warm water
- 1 lb. raw, peeled medium shrimp
- 2 (6 oz.) cans crabmeat
- 1 to 2 Tbsp. Creole seasoning or to taste
- 2 tsp. salt
Method
- Saute onion, pepper and garlic in olive oil or bacon fat until soft. Add okra and continue to cook over medium heat for 10 minutes, stirring often. In separate dry pan, cook flour over medium heat. Stirring often, heat until lightly browned (watch it as it burns easily).
- When browned, stir this flour into 1/2 cup of water until blended.**
- Add tomatoes to sauteed vegetables, then stir in flour mixture. Stir until smooth, then add
- crab, shrimp, spices and remaining water or stock.
- You can add more stock or water if needed to keep it a soupy consistency. Cover and stir occasionally for about 45 minutes, tasting for spices or salt if needed.
- SERVE IN BOWLS OVER FRESH HOT RICE.
