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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 Small pork shoulder ham -- cut up

  3. 4 green peppers -- chopped

  4. 1 bunch celery -- chopped

  5. 4 onions -- chopped

  6. I head garlic -- chopped

  7. 2 pounds okra -- chopped

  8. 1/2 bunch parsley -- chopped

  9. 4 tablespoons bacon fat

  10. 2 large cans tomatoes

  11. 1 tablespoon paprika

  12. 1 tablespoon sugar

  13. 2 tablespoons lea and perrins

  14. 1/2 teaspoon black pepper

  15. Salt to taste

  16. 2 pounds shrimp

  17. 2 cans or cartons crab meat

  18. 1 jar oysters

  19. Cooked rice

Instructions Jump to Ingredients ↑

  1. Day before: In a large pot and 3 quarts water, cook pork shoulder ham untilmeat is tender and easy off bones. Cool -- save water for stock. Trim meatandcut into cube-sized pieces. Set aside. Cool liquid, skim off fat.

  2. Day of: In a large pot, sauté green peppers, celery, onions, garlic, okraandparsley in bacon fat. Cook slowly until okra is no longer stringy and isslightly browned. Add cubed ham, water stock, tomatoes, paprika, sugar, leaand perrins, black pepper and salt. Simmer 3 hours. Add shrimp, crab meatandoysters for the last 10 minutes. Serve over cooked rice. Tabasco sauce isusedin the South. Chicken can also be added. Freezes well.

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