Ingredients:
1 qt. okra, cut into 1/2 in. pieces
2 cloves garlic, chopped
2 Tbls. oil
1/4 cup parsley, chopped
2 qts. water
1 16 oz. can stewed tomatoes
2-3 lbs shrimp
2 bay leaves
2/3 cup oil
2 Tbls. Worcestershire
1/2 cup flour
2 small boiled crabs
2 medium onions, chopped
Salt to taste
1 bell pepper, chopped
1/2 tsp.
Black pepper
2 ribs celery, chopped
1/2 tsp.
Cayenne pepper Directions:
Peel and devein shrimp .
Set aside in refrigerator.
Boil shrimp shells in 2 qts. water for several hours to make a stock.
Set aside.
In a heavy skillet, heat 2 tblsp. oil and saute the okra until all
the ripeness is gone, about 1/2 hour. Set aside.
In a large (6-8 qt.) heavy Dutch Oven make a dark brown roux with the
oil and flour.
Add onions, bell pepper, celery, garlic and parsley and saute until
tender.
Add tomatoes and cook 15 minutes.
Add sauteed okra, shrimp stock, crabs (broken into quarters), bay
leaves, Worcestershire sauce, black pepper and cayenne.
Bring to a slow boil and simmer 2 hours, stirring occasionally.
Add salt to taste.
Add the peeled shrimp and continue cooking until the shrimp are done.
Serve over steamed rice.
This dish is best if cooked a day in advance and refrigerated
overnight
Donated by Richard Lee Holbert
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Recipe, Links,Articles
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from Louisiana's KBON go to their website and click it on it's free.
http://www.kbon.com
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Donated by Richard Holbert.
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