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Ingredients
- 1 small head garlic, peeled and chopped
- 2 pounds crab meat (fresh or frozen), picked over to remove shells
- 1-1/2 cup finely chopped celery
- 2 pounds shrimp (fresh or frozen), peeled and deveined
- 2 onions, finely chopped
- 1/2 teaspoon freshly ground black pepper or to taste
- 5 tablespoons bacon drippings
- 1/2 tablespoon salt or to taste
- 6 tablespoons flour
- 16 ounce package frozen cut okra
- 28 ounce can diced tomatoes
- 1 pint oysters
- 15 ounce can tomato sauce
- 3 tablespoons Worcestershire sauce
- 6 cups water
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Recipe Info
Category : Copycat
Rating : 0
Contributor : marc
Print Recipe
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Directions
In an 8-quart stockpot, brown flour in bacon drippings over medium heat to make caramel-colored roux, stirring often for about 6 to 8 minutes. Don't allow to scorch. Add onions, celery and garlic. Cook for 5 minutes, stirring occasionally. Add tomatoes, tomato sauce, water, salt and pepper. Once mixture comes to a boil, reduce heat to medium-low and simmer for 1 hour.*
Add shrimp, crab meat and okra. Bring back to a boil. Reduce and simmer for 15 minutes. Add oysters and cook for 5 more minutes. Add Worcestershire sauce and remove from heat. Stir well. Serve over rice with a bottle of hot sauce on the side.
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