From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily InBox Newsletter.


  • 1/2 cup salad oil

  • 1/2 cup flour

  • 1 large onion, chopped

  • 2 to 3 garlic cloves, minced

  • 1 (1-pound) can tomatoes, undrained

  • 1-1/2 pounds frozen okra or equivalent fresh

  • Oil for frying okra

  • 2 quarts hot water

  • 3-1/2 Tablespoons salt

  • 3/4 teaspoon red pepper

  • 1 large bay leaf

  • 1/4 teaspoon thyme

  • 8 to 10 allspice berries

  • Few grains chili pepper

  • 2 pounds headless raw shrimp, peeled

  • 1 pound claw crab meat, picked

  • 1 pint oysters

  • 1/2 cup chopped green onions

  • 1/2 cup chopped parsley


Make a very dark roux in a large heavy pot.  Add onions and garlic.  Cook slowly until onions are transparent.  Add tomatoes and cook on low heat until oil rises to the top (about 30 minutes) stirring frequently.

In separate skillet, fry okra in oil on moderately high heat, stirring constantly until okra is no longer stringy.  Add the okra to the other mixture, stir and simmer about 10 minutes.  Add water, salt and pepper.  Simmer partially covered for 45 minutes.

Add other seasonings and simmer an additional 20 minutes, then add shrimp – simmer about 15 minutes; then add the crab meat, simmering 15 minutes more.  Add the oysters the last 5 minutes of cooking.  Taste carefully for seasoning, adding more if necessary.

Remove from fire and stir in green onions and parsley.  Serve over rice.  Variations may be made by adding different seafoods, sausages or poultry.

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