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Prep Time: 5 Minutes Cook Time: 90 Minutes |
Ready In: 95 Minutes Servings: 1 |
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Ingredients:
1/2 cup cooking oil |
1/2 cup flour |
2 stalks celery, chopped |
2 onion, chopped |
1 medium green pepper, chopped |
1 cup chopped tomatoes |
2 quarts hot water |
salt and pepper, to taste |
2 cups cooked okra |
2 pounds shrimp, peeled |
1 pound crabmeat |
1/2 to 1 teaspoon file powder |
Directions:
1. Roux:
2. Put oil in a heavy pot and add flour. Over medium-low heat stir constantly until it browns to the color of coffee; cook slowly.
3. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
4. When roux has browned add celery, onions, and green peppers. Cook until wilted, add tomatoes, water, salt and pepper to taste and bring to a boil. After it is brought to a boil, add the okra lower the heat and cover and simmer for 45 minutes. Check the water level and make sure there is a good consistency, otherwise add a little more water and then add shrimp and crab. Cook an additional 30 minutes. Turn off the stove and add 1/2 to 1 teaspoon file. Serve
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