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2 cans Crab Meat or 4 fresh Crabs, cut in fourths
2 lb. fresh peeled Shrimp
1/2 lb. fish Fillets, cut in bite-size pieces
1/2 pint Oysters
1 can whole tomatoes
1 stick margarine or unsalted butter
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped green peppers
4 cloves garlic, minced
2 cups cooked chopped okra
3 qts. water
1 Tbsp. Worcestershire sauce
1/4 cup fine chopped green onions with tops
Pinch or two of parsley
Make a roux with 1 cup flour and 1 cup oil. Should be a chocolate color. In a large Dutch oven or pot saute in melted butter the onions, celery, green pepper, garlic and okra for about 10 minutes. Add to this the roux, water, and Worcestershire sauce. Season to taste with salt, pepper, pinch of tarragon, crushed red pepper. Cook for 1 hour (simmer), add all the other ingredients except onion and parsley. Cook another hour (simmer). Serve with rice and sprinkle onion and parsley on top with a dash of file.
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