Add a bit of the bayou okra, seafood, and tongue-tingling spices to your menu with this Cajun specialty Ingredients
- 12 ounces fresh or frozen peeled and deveined shrimp
- 6 ounces fresh or frozen crabmeat
- 1/3 cup all-purpose flour
- 1/4 cup cooking oil
- 1/2 cup chopped onion
- 1/2 cup chopped red sweet pepper
- 1/2 cup chopped green sweet pepper
- 4 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground red pepper
- 3 cups chicken broth, heated
- 1 14-1/2-ounce can tomatoes, cut up
- 1 1/2 cup sliced okra or one 10-ounce package frozen cut okra
- 2 dried bay leaves
- 1/2 pint shucked oysters, drained
- 3 cups hot cooked rice
Preparation
- 1. Thaw shrimp and crab, if frozen. For roux, in a large heavy saucepan or Dutch oven combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more or until roux is light reddish brown.
- 2. Stir in onion, red sweet pepper, green sweet pepper, garlic, salt, black pepper, and ground red pepper. Cook over medium heat for 3 to 5 minutes or until vegetables are just crisp-tender, stirring often.
- 3. Gradually stir in hot chicken broth. Stir in undrained tomatoes, okra, and bay leaves. Bring to boiling. Reduce heat and simmer, covered, for 30 minutes.
- 4. Stir in shrimp, crabmeat, and oysters. Simmer, covered, about 5 minutes more or until shrimp turn opaque and oysters curl around the edges. Discard bay leaves. Serve in bowls with rice. Makes 6 servings.
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