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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 8 |
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A delicious blend of seafood flavors that really comes together nicely. Serve with crusty buttered bread. Ingredients:
1 lb. okra in 1 inch slices |
5 tablespoons vegetable oil, divided |
2 ribs celery, chopped |
1 large onion, chopped |
1 garlic clove, minced |
1/2 green pepper, chopped |
3 oz tomato paste |
28 oz canned tomatoes, drained, in small pieces |
2 qts. chicken or vegetable stock |
2 tablespoons flour |
1 slice uncooked ham, cut in 1-inch squares |
1 bay leaf |
1/2 tablespoon thyme |
cayenne to taste |
salt to taste |
pepper to taste |
1/2 lb. crab meat (from can) |
1/2 lb. sea scallops |
1/2 lb. clams (from can) |
1/2 lb. uncooked medium shrimp, shelled, deveined |
Directions:
1. In medium skillet, sauté okra in 2 tablespoons oil until soft. Set aside. In large heavy kettle sauté celery, onion, garlic, and green pepper in 2 tablespoons oil until soft. Add tomato paste and cook, stirring, 5 minutes. Add tomatoes and simmer 5 minutes. Gradually stir in stock. Blend well.
2. In small skillet brown flour in remaining 1 tablespoon oil. When flour turns dark brown, add small amount stock-tomato mixture. Stir until smooth. Add to stock-tomato mixture in large kettle. Add ham, okra, bay leaf, thyme, cayenne, salt, and pepper. Bring to boil. Reduce heat, cover, and simmer 3 hours.
3. If serving same day, add crab meat, scallops, clams, and shrimp 15 minutes before end of cooking time. If serving next day or freezing, add seafood at end of cooking time, stir, remove from heat, cool to room temperature, and refrigerate or freeze. To reheat, bring to room temperature, heat through over medium-low heat. Do not boil.
4. Serve in bowls over rice or with crusty bread. Flavors blend best when prepared a day ahead.
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