- 1 1/2 cups crab meat
- 2 pounds shrimp, in shells
- 3 quarts water
- 2 bay leaves
- 2 slices lemon
- 2 slices onion
- Red and black pepper
- 2 pounds okra, sliced
- 6 tablespoons bacon grease, divided
- 4 tomatoes, peeled and chopped
- 2 onions, finely chopped
- 2 green bell peppers, finely chopped
- 2 red pepper pods, finely chopped
- 4 tablespoons brown roux
- Reserved shrimp stock
- Salt, pepper, thyme, parsley, to taste
- Hot boiled rice
In a large Dutch oven boil the water with bay leaves, lemon, the 2 slices of onion, and judicious amounts of salt, pepper, cayenne and parsley.
Wash shrimp and add to pot; boil for 2 minutes.
Peel shrimp and return shells to the stock for later use. Set shrimp and crab meat aside.
Saute okra slices in 3 tablespoons bacon grease in large cast iron skillet.
The okra will turn darker and lose some of its stickiness as it cooks. When soft, transfer to a stew pot and add tomatoes. Stir and mix together well.
Clean skillet and heat 3 tablespoons bacon grease in it.
Saute the finely chopped onion, green pepper, and red pepper pods. When soft, add these ingredients to the stew pot.
In a saucepan, warm the roux; strain and stir in 2 cups of the shrimp stock. When well-blended, add to the large stew pot with the other ingredients.
Bring to a boil and simmer for 2 hours, adding more strained stock if needed for consistency.
Adjust seasonings with the salt, pepper, thyme, and parsley. When it has simmered for at least 3 to 4 hours and the flavors have begun to blend, add the shrimp and crab meat and cook for 15 more minutes.
Serve with fresh boiled rice in soup bowls.
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