Ingredients: |
Ingredients: 1/2 cup plus 3 tablespoons vegetable oil, divided
1 pound fresh Okra, sliced
4 tablespoons butter
1 cup all-purpose flour
2 cups diced yellow onion
1 1/2 cups diced green bell pepper
1/2 cup diced celery
2 garlic cloves, minced
1(14oz.) can diced tomatoes, undrained
4 cups shrimp or chicken stock
2 bay leaves
1 teaspoon salt
1 teaspoon Cajun or Creole seasoning
1 teaspoon hot sauce
1/2 teaspoon dried thyme
1/2 teaspoon ground white pepper
1 pound lump crabmeat
2 tablespoons chopped fresh parsley
1 pound fresh medium shrimp, peeled and deveined
1 pint freshley shucked oysters with liquor
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Directions: |
Directions:1. In a large nonstick skillet, heat 3 tablespoons of Vegetable oil over medium heat. Add okra and cook, and stir frequently 25 to 30 minutes or until okra is lightly browned and no longer slimy. Remove from heat and set aside.
2. While okra is cooking, make the roux. Heat the butter and remaining vegetable oil in a Dutch oven or heavy pot until butter is melted.
3.Add flour and stir and cook for 30 minutes, or until a dark brown color. If the heat is to high the roux will burn and you will have to start over.
4. Add onion, bell pepper, and celery. Cook, stirring often for 8 minutes, add garlic and cook 2 minutes.
5. Add tomatoes, stock, bay leaves, salt Creple seasoning, hot sauce, thyme, white pepper and okra. Bring to a boil and reduce heat to maintain a simmer. Simmer for 45 minutes uncovered.
6. Add crab meat and parsley and simmer 3 minutes.
7. Add shrimp and cook 2 minutes or until they are mosrly pink.
8. Add oysters and cook just until their edges start to curl, about 2 to 3 minutes.
9. Serve with rice. |
This recipe for Seafood and Okra Gumbo is from