- 1
4.6/5
(41 Votes)
Ingredients
- Roux/stock mixture:
- 1 heaping Tbsp. seafood seasoning
- 3/4 c. finely chopped green pepper
- 3/4 c. finely chopped onion
- 3/4 c. finely chopped celery
- 2 bay leaves
- 2 garlic cloves, crushed
- 2 Tbsp. fresh parsley
- 1 tsp. seasoned salt
- 1 tsp. black pepper
- 1 tsp. cayenne pepper
- 1 tsp. sugar
- 2 (8 oz.) cans tomato sauce
- Few shakes each Tabasco and Worchestershire sauce
- 1 (10 oz.) pkg. frozen cut okra
- 1 lg. fresh crab meat
- 3 lbs. fresh clean, deveined shrimp
- 1 can crab claw fingers
- 1/2 c. chopped green onion tops
- 3/4 c. flour
- 1/2 c. corn oil
- 4 c. chicken stock
- 4 c. water
- 1-2 c. diced chicken
Preparation
Step 1
1. Roux: Into Dutch oven put 3/4 cup flour ad 1/2 cup corn oil. Stir and make a paste. Cook on low heat, stirring very often, until roux becomes chocolate brown. (Do not burn). Add 4 cups chicken stock, 4 cups water and 1-2 cups diced chicken to the roux.
2. To the roux-stock mixture, add seafood seasoning, green pepper, onion, celery, bay leaves, parsley, salt, pepper, tomato sauce, Tabasco and Worchestershire sauce; simmer 2 1/2 hours on low heat. For the last 30 minutes add okra. Then add crab meat, shrimp and crab claws with green onions and simmer 15 minutes more. Serve over rice.