- 4lbs shrimp
- 3lbs cleaned crab
- 1 cup bacon grease or vegetable oil
- 1½ cups flour
- 4 stalks celery, chopped
- 2 large onions, chopped
- 1 green pepper, chopped
- 4 cloves garlic, chopped
- 1 pd cut okra
- 1 can tomato paste
- 6 cups chicken stock
- 1 tbsp dried thyme
- 3 bay leaves
- 2 tbsp Tony Chachere’s Creole
- Hot sauce to taste
Peel and de-vein shrimp, set aside in refrigerator.
Make a brown roux by stirring the cup of grease or oil (not both) and the flour in a deep Dutch oven on the stove over medium high heat until it is dark brown (but not burned).
Stir in celery, onion, pepper and garlic and sauté about 10 minutes. Stir in can of tomato paste and cook another five minutes or so. Pour in chicken stock and stir.
Add thyme, bay leaves, Creole seasoning and hot sauce. Let this simmer, not boil, about an hour.
While this is cooking, fry the okra in a little oil or bacon drippings until it loses all of its sliminess. Once the okra is cooked, add it to the pot and continue to cook for the remainder of the hour.
Add cleaned shrimp and crab meat, turn heat to low and let simmer two hours.
Serve over hot white rice with a bottle of hot sauce on the side.