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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
1/2 pound sliced bacon, diced |
2 stalks celery, sliced (1 1/2 cups) |
1 medium onion, sliced (1 cup) |
1 green pepper, chopped (1 1/2 cups) |
2 garlic cloves, minced |
2 cups chicken broth |
1 14-ounce can diced tomatoes |
2 tablespoons worcestershire sauce |
2 teaspoons kosher salt |
1 teaspoon dried thyme leaves |
1 pound large raw shrimp, cleaned |
1 pound fresh or frozen crabmeat |
1 10-ounce box frozen okra, thawed and sliced crosswise into 1/2-inch pieces |
Directions:
1. Cook the bacon over medium heat in a heavy saucepan until crisp, stirring frequently. Remove with a slotted spoon and drain on a paper towel. Discard all but 2 tablespoons of the fat, then add the vegetables (except the okra), 4 cups of broth, Worcestershire, salt, and thyme. Cover and simmer over medium heat for 1 hour, stirring occasionally. Add the okra and cook 10 minutes longer. Stir in the shellfish and cook 5 minutes more, or until the shrimp curl and turn pink.
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