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1/2 cup flour
2 medium onions, finely chopped
1 medium green pepper
8 cups water
1/2 tsp. bottled hot sauce
1 lb. fresh or frozen Shrimp
1/4 cup sliced green onion tops
Hot cooked rice
1/2 cup cooking oil
2 stalks celery, finely chopped
2 cloves garlic, minced
1 1/2 tsp. salt
1 lb. fresh or frozen Crab Meat, thawed
1 pint shucked Oysters
1/4 cup snipped parsley
1 Tbsp. file powder
In Dutch oven or kettle blend together flour and oil. Cook, over medium heat for 15 minutes or until mixture is dark reddish-brown color. Stir frequently for the first 10 minutes and stir constantly for the last 5 minutes. Add onions, celery, green peppers and garlic. Cook and stir about 8 minutes or until vegetables are lightly browned. Add water, salt and hot pepper sauce. Bring to boiling. Reduce heat; cover and simmer 1 hour.
Add Crab Meat and Shrimp; simmer uncovered for 15 minutes more. Add Oysters and Oyster liquid; simmer uncovered about 5 minutes or until edges of Oyster curl. Stir in green onion tops and parsley. Blend a small amount of the hot liquid into file powder; return all to kettle. Season to taste with salt and pepper. Ladle into bowls over mounds of rice.
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