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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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This is a recipe that never fails to impress. There's the perfect amount of spice and to top it off, it's good for you! I serve it with a salad and some warm rolls. I usually use just under a 1/2 tsp of each pepper. If you like really spicy, use 1/2 tsp each. Ingredients:
1 large onion, chopped |
1 medium green bell pepper, chopped |
2 medium celery ribs, chopped |
1 1/2 lbs fresh okra, cut into 1/2-inch pieces or 2 (10 ounce) packages frozen cut okra, thawed and drained or 2 (14 1/2 ounce) cans okra, drained |
2 garlic cloves, crushed |
1/4 cup butter, plus |
2 tablespoons butter |
1/2 cup all-purpose flour |
1 (16 ounce) can whole tomatoes, undrained |
5 cups chicken broth |
2 teaspoons salt |
1/4-1/2 teaspoon white pepper |
1/4-1/2 teaspoon black pepper |
1/4-1/2 teaspoon cayenne pepper |
2 bay leaves |
1 lb medium raw shrimp, peeled and deveined |
12 ounces imitation crabmeat |
3 cups cooked rice |
Directions:
1. Mix onion, bell pepper, celery, okra and garlic; reserve.
2. Heat butter in 6- to 8-quart Dutch oven over medium heat until hot. Gradually stir in flour. Cook, stirring occasionally, until caramel colored, about 7 minutes.
3. Add half of reserved onion mixture. Cook, stirring constantly, about 1 minute. Stir in remaining onion mixture. Cook until celery is crisp-tender, about 4 minutes. Stir in and break up tomatoes. Stir in chicken broth, salt, white pepper, black pepper, cayenne pepper and bay leaves. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, 1 hour.
4. Add shrimp and crabmeat to Dutch oven. Heat to boiling. Boil uncovered 1 1/2 minutes; remove from heat. Cover and let stand 15 minutes. Stir and remove bay leaves. Serve over rice.
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