Ingredients: |
Ingredients: 6 c. water 1 package (1 pound) chicken gizzards, chopped 2 tbl. seasoned salt 2 tsp. parsley flakes 1 tbl garlic powder 1 tbl. onion powder 1 tsp. dried thyme leaves 1 tsp. black pepper 1 tsp. paprika Dash of ground red pepper (cayenne) 1 large green bell pepper, chopped (1 ½ c.) 1 large onion, chopped (1 c.) 5 cloves garlic, finely chopped 2 lbs. uncooked turkey or beef sausage links, cut into 1-inch slices ½ c. vegetable oil 1 c. all-purpose flour 4 c. hot water 1 bag (1 pound) frozen chopped okra 1 package (6 ounces) frozen ready-to-serve crabmeat, thawed and drained 2 pounds fresh uncooked shrimp, peeled and deveined 1 can (8 ounces) regular or smoked oysters, drained Hot cooked rice, if desired
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Directions: |
Directions:Heat 6 cups water to boiling in 8-quart pot. Add gizzards, seasoned salt, parsley, garlic powder, onion powder, thyme, black pepper, paprika, red pepper, bell pepper, onion and garlic. Heat to boiling; reduce heat. Simmer uncovered 1 hour, stirring occasionally. Stir in sausage. Cover and simmer 1 hour, stirring occasionally. Meanwhile, heat oil in heavy 2-quart saucepan over high heat. Stir in flour; reduce heat to medium. Cook 15 to 20 minutes, stirring constantly, until mixture is dark brown; remove from heat. Stir flour mixture into gizzard mixture until blended. Stir in 4 cups hot water, 1 cup at a time, stirring constantly. Stir in okra, crabmeat, shrimp and oysters. Heat to boiling; reduce heat to low. Simmer uncovered 5 to 10 minutes or until shrimp are pink and firm. Serve over rice. Serves 15. |