4 quarts water
3 large lemons quartered with peel
2 large tbs oil
6-8 lb peeled raw shrimp
3 large yellow onions, sliced
6 stalks celery, chopped
1 can whole tomatoes (14-1/2 oz peeled cut up with juice)
1 large can lump crabmeat (or 2 cups fresh crabmeat)
1 cup salt
1 crab boil in bag
2 tbs Worcestershire sauce
4 tbs flour
5 bay leaves
2 green peppers, chopped
2 bunches shallots, chopped
One 8 oz can tomato sauce
3 cans cut okra
1/2 bunch fresh parsley
1 tsp hot sauce
2 additional tsp Worcestershire sauce
In large kettle boil 4 quarts water with salt, 2 tablespoon Worcestershire sauce, lemons, and crab boil. Bring to hard boil. Add peeled raw shrimp and allow to boil hard 6-8 minutes (until shrimp are pink). Strain off liquid into large kettle and reserve.
In large skillet, put oil and flour and make a roux, browning flour very dark (almost burned). Add reserved liquid from kettle, enough to fill skillet, stirring in slowly, heat should be turned off until skillet is about half full. Cook on medium heat for approximately 1/2 hour. Pour into large kettle with rest of reserved liquid. Then add onions, green pepper, celery, parsley, shallots, bay leaves, tomatoes, tomato sauce, Tabasco, 2 more tablespoons Worcestershire sauce. Cook for approximately 3 hours thinning with water as needed - consistency should be that of a fairly thin gravy. Put okra in large strainer and rinse with cold water until all gummy substance is removed (do not mash okra). Check crabmeat for shells. 30 minutes before serving add shrimp, okra, crabmeat and let simmer until ready to serve.
Serve over rice in soup bowls.
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merlin@cajun-recipes.com
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