 |
Prep Time: 35 Minutes Cook Time: 300 Minutes |
Ready In: 335 Minutes Servings: 6 |
|
This recipe skips the traditional hard-to-find spices and still delivers the true seafood flavor beloved in the Louisiana Bayou and beyond. Ingredients:
1/2 pound bacon strips, chopped |
3 celery ribs, chopped |
1 medium onion, chopped |
1 medium green pepper, chopped |
2 garlic cloves, minced |
2 bottles (8 ounces each) clam juice |
1 can (14-1/2 ounces) diced tomatoes, undrained |
2 tablespoons worcestershire sauce |
1 teaspoon kosher salt |
1 teaspoon dried marjoram |
2 pounds uncooked large shrimp, peeled and deveined |
2-1/2 cups frozen sliced okra, thawed |
hot cooked rice |
Directions:
1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute the celery, onion, green pepper and garlic in drippings until tender.
2. Transfer to a 4-qt. slow cooker. Stir in the bacon, clam juice, tomatoes, Worcestershire sauce, salt and marjoram. Cover and cook on low for 4 hours.
3. Stir in shrimp and okra. Cover and cook 1 hour longer or until shrimp turn pink and okra is heated through. Serve with rice. Yield: 6 servings.
|
|