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Categories:
fresh shrimp vegetable oil garlic black pepper oysters bell peppers green onions red pepper tomatoes lump crabmeat onions tomato sauce water flour celery salt parsley
Viewed: 74 - Published at: 9 years agoIngredients
- 3 lb. fresh shrimp
- 3 c. vegetable oil
- 4 Tbsp. chopped garlic
- 3 Tbsp. black pepper
- 2 pt. oysters
- 2 c. bell peppers, chopped
- 1 c. green onions, chopped
- 2 tsp. red pepper
- 3 cans whole tomatoes and juice (14 oz.)
- 2 lb. lump crabmeat
- 8 c. onions, chopped
- 1 (8 oz.) can tomato sauce
- 1 gal. water
- 4 1/2 c. flour
- 3 c. celery, chopped
- 3 Tbsp. salt
- 3/4 c. parsley, chopped
Method
- Make a roux by stirring flour and vegetable oil until a well browned peanut butter color, not burned!
- When roux is made, add onions, bell pepper, celery and garlic.
- Cook, stirring until vegetables are limp, being careful not to burn.
- Add hand squeezed tomatoes, tomato sauce, salt and pepper.
- Cook and stir until well blended.
- Add water and cook 50 minutes.
- Turn fire off.
- Let sit until ready to serve.
- Just before serving, bring to a light bubble.
- If too thick, add more water.
- Add shrimp.
- Cook 10 minutes.
- Add parsley, green onions, oysters and crabmeat.
- Cook 5 minutes more.
- It is important not to overcook the seafood.
- Serve immediately over rice or noodles.
- Yield:
- 6 servings.
