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1 lb Shrimp, raw, shelled
4 tb Butter
1 lb Okra, sliced in rounds
1 lg Onion, diced
2 tb Flour
1 cn Tomatoes, drained
2 tb Tomato paste
1 Dozen oysters, and liquor
1/2 ts Red pepper
1 Clove garlic
1/2 Bay leaf
Salt, to taste
Pepper, to taste
1/4 ts Thyme
1 lb Crab meat
1 tb Worcestershire sauce
8 c Cooked rice
Boil shrimp in water until color changes. Set aside. Into large
kettle put 4 tablespoons butter. Add okra and onions and stir
frequently until okra is tender. Sprinkle with flour. Stir until
smooth. Add tomatoes and paste and cook 10 minutes. To oyster liquor
add water to make 8 cups. Pour into kettle. Add seasoning (except
Worcestershire) and simmer 1 hour. Then add oysters and shrimp and
cook 10 more minutes (or until edges of oysters curl) over low heat.
Add crabmeat and Worcestershire and cook 2-3 minutes more. Serve over
hot fluffy rice.
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