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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 24 |
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This is one of my Paw-Paw's recipes, from his resturanteur (I think I spelled that right) days, so you will have to make some adjustments unless you are feeding a LARGE crowd. We never adjusted it, because it is usually fix for family gatherings. Enjoy! Ingredients:
12 bell peppers, diced |
2 bunches shallots, chopped |
2 stalks celery, chopped |
2 cups cooking oil |
1 quart flour |
2 (3 lb) boxes cleaned hard-shell crabs |
6 links sausage, sliced |
5 (3 lb) packages cut okra |
5 lbs shrimp, peeled |
1 teaspoon salt |
granulated garlic |
cayenne pepper |
file powder |
1 lb tomato paste (10 cans) |
bay leaf |
1 1/2 gallons water |
Directions:
1. Note: The 1 hour prep time is if you are chopping the vegetables and preparing the seafood. If you want to take a short cut, you can use frozen veggies and precooked seafood. It is just a matter of taste.
2. Sauté in 20 quart pot, the following:.
3. Preheat 1 quart oil; add vegetables, let cook till brown (approx. 15-20min). Add tomato paste, let cook 10 min., stirring constantly to keep from scorching.
4. Separately make Roux:.
5. Heat 2 cups cooking oil; add 1 quart flour, stirring constantly till brown. Add roux to pot, adding water, spices (to taste), crabs and sausage. Let cook one hour, stirring occasionally.
6. NOTE: Filé should be added just 10 minutes before turning fire off, stirring well. Serve with rice.
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