 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
By toasting the flour in the oven, you can avoid the tediousness of standing over a stove browning the flour in the fat to make a roux. Ingredients:
1/2 cup all-purpose flour |
2 tablespoons vegetable oil |
1 1/2 cups chopped onion |
1/2 cup chopped celery |
4 cups frozen cut okra |
1 1/2 cups chopped seeded peeled tomato |
1/3 cup chopped smoked ham (2 ounces) |
3 (16-ounce) cans fat-free, less-sodium chicken broth |
2 garlic cloves, minced |
1 pound medium shrimp, peeled and deveined |
8 ounces lump crabmeat, shell pieces removed |
1 (8-ounce) container standard oysters, drained |
1/2 teaspoon hot sauce |
Directions:
1. Preheat oven to 350°.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a 9-inch pie plate; bake at 350° for 45 minutes or until light brown. Cool on a wire rack.
3. Heat the oil in a large Dutch oven over medium-high heat. Stir in 3 tablespoons toasted flour, and reserve remaining flour for another use. Add chopped onion and celery, and sauté 2 minutes. Add the okra, chopped tomato, ham, and broth, and bring to a boil. Reduce heat, and simmer 45 minutes. Stir in minced garlic. Bring to a boil, and add the shrimp, crabmeat, and oysters. Cook for 2 minutes or until the shrimp are done and edges of oysters curl. Stir in the hot sauce.
|
|