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Categories:
flour olive oil water chicken bouillon cubes green pepper onion tomatoes tomato sauce frozen okra garlic bay leaves Tabasco sauce worchester sauce parsley crabmeat frozen shrimp thyme crawfish oysters
Viewed: 48 - Published at: a year agoIngredients
- 1 1/3 cups flour
- 1/3 - 1/4 cup olive oil
- 2 1/2 cups water
- 4 chicken bouillon cubes
- 1 green pepper, chopped
- 1 large onion, chopped
- 16 oz. can tomatoes, chopped
- 8 oz. can tomato sauce
- 1 package frozen okra (16-18 oz.)
- 2 cloves garlic, crushed
- 2 bay leaves
- 1/4 - 1/2 tsp. tabasco sauce
- 1 tsp. Worchester sauce
- 1 cup parsley
- 1 can crabmeat with juices (can substitute fresh)
- 1 1/2 lb. frozen shrimp (can sustitute fresh)
- 1/8 tsp. each of:
- thyme, red pepper, black pepper, basil, oregano
- Optional:
- 1/2 lb. crawfish (meat and claws)
- 1 pint oysters
Method
- Heat olive oil in saucepan, or bottom of large stockpot. Add flour and brown 30-45 minutes on low heat to make a medium to dark brown roux. In another saucepan, brown green pepper, onions and garlic. Meanwhile, dissolve chicken bouillon in boiling water, then add to the roux slowly, stirring well. Add tomatoes and tomato sauce, then the browned vegetables. Stir in spices and bay leaves, then simmer in covered stockpot for 45 minutes, stirring often. Add shrimp, okra, and crabmeat and cook for 15 minutes on medium heat. Let sit for 1 hour before serving, heating through thoroughly before serving over rice. Can also prepare ahead of time; refrigerate or freeze after heating the shrimp and okra through and reheat before serving.
- Optionally: add the 1/2 lb. crawfish meat and claws as garnish, and/or oysters.
