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Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Butter - margarine or oil

  2. 2 tablespoons 30ml Flour

  3. 2 Garlic minced

  4. 1/2 cup 31g / 1.1oz Chopped onion

  5. 1/2 cup 73g / 2.6oz Chopped gr pepper

  6. 2 cups 474ml Water

  7. 1 Z can tomatoes - ¥

  8. 1 Z can tomato paste - ¥

  9. 1 tablespoon 15ml Dried parsley

  10. 1 Bay leaf

  11. 2 tablespoons 30ml Worcestershire sauce

  12. 2 teaspoons 10ml Instant beef bouillon

  13. 1 teaspoon 5ml Chili powder

  14. 1/4 teaspoon 1 1/3ml Pepper

  15. 1/8 teaspoon 0.6ml Basil

  16. 1/8 teaspoon 0.6ml Ground cloves

  17. 1 Fresh or frozen Okra

  18. 2 Peeled - deveined, up to

  19. Shrimp - crabmeat or crayfish

  20. 3 cups 480g / 16oz Hot cooked rice

  21. File powder - ( opt )

Instructions Jump to Ingredients ↑

  1. Combine flour and fat in a heavy saucepot or Dutch oven and cook low heat stirring constantly 10 to 15 minutes or until the mixture is light brown ( roux ). Add garlic, onion and peppers.

  2. Cook until tender. Stir in water, undrained cut up tomatoes, paste and seasonings and bring to a boil. Reduce heat and cook covered for 30 minutes. Add okra and seafood and return to boil.

  3. Then reduce heat to a simmer and cook another 10 to 15 minutes until heated through. Remove bay leaf. Serve with rice and sprinkle with file powder. F

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