2 gal seafood/shrimp stock
6 pounds shrimp 3
3 pounds crab meat(and 10 blue crab bodies)
4 c Crisco shortening
6 c Flour
4 tb Salt
4 tb Pepper
4 c Celery, sliced 1/2″ thick
4 c Bell peppers, sliced
4 c Onion, yellow sliced
6 c Okra, sliced 1″ thick (opt.)
2 cn Tomatoes, 16 oz. peeled
6 tb Worchestershire Sauce
6 Bay leaves, whole
4 t Tabasco sauce
2 1/2 ts Black pepper
2 1/2 ts Cayenne pepper
4 t Fillet seasoning
Bring water to boil in a big pot with tomatoes okra and seasoning while preparing other ingredients.
Heat oil over medium heat in large skillet.
Saute the celery , peppers and onion vegetables in a skillet until onions brown and peppers/celery is soft.
Add sauted vegetables to the soup Cover and cook 2hrs at low to medium heat.
To make roux, heat oil to medium hot in skillet.
Sprinkle flout 1/4 c at a time and stir. Continue adding flour a little at a time until flour/oil mixture is dry (10-12 minutes) and medium brown. It should look like dry peanut butter. DON'T BURN. (if it burns restart it)
Remove from heat. Cool 5 minutes. Add several hot soup and stir over heat until mixture thickens.
Return roux to soup after soup cooks 45 minutes. Cover and cook 2hrs, stirring frequently. Serve over short-grain rice.
6 pounds shrimp 3
3 pounds crab meat(and 10 blue crab bodies)
4 c Crisco shortening
6 c Flour
4 tb Salt
4 tb Pepper
4 c Celery, sliced 1/2″ thick
4 c Bell peppers, sliced
4 c Onion, yellow sliced
6 c Okra, sliced 1″ thick (opt.)
2 cn Tomatoes, 16 oz. peeled
6 tb Worchestershire Sauce
6 Bay leaves, whole
4 t Tabasco sauce
2 1/2 ts Black pepper
2 1/2 ts Cayenne pepper
4 t Fillet seasoning
Bring water to boil in a big pot with tomatoes okra and seasoning while preparing other ingredients.
Heat oil over medium heat in large skillet.
Saute the celery , peppers and onion vegetables in a skillet until onions brown and peppers/celery is soft.
Add sauted vegetables to the soup Cover and cook 2hrs at low to medium heat.
To make roux, heat oil to medium hot in skillet.
Sprinkle flout 1/4 c at a time and stir. Continue adding flour a little at a time until flour/oil mixture is dry (10-12 minutes) and medium brown. It should look like dry peanut butter. DON'T BURN. (if it burns restart it)
Remove from heat. Cool 5 minutes. Add several hot soup and stir over heat until mixture thickens.
Return roux to soup after soup cooks 45 minutes. Cover and cook 2hrs, stirring frequently. Serve over short-grain rice.
arty:
