Heat the margarine in a large skillet.
Add the onion and okra.
Cook mixture until onion is soft.
Add tomatoes and spices to the skillet.
Mix well. Cover and simmer 15 minutes.
Stir in shrimp and crab meat and cook 10 minutes.
Serve over rice or cornbread.
Serves 6 to 8.
TO MAKE STOCK: boil the shrimp peelings and heads for approximately
o the pot add the shrimp, crab and okra; simmer another 5
In a large heavy Dutch oven or cast iron skillet over medium heat stir together the flour and oil, and cook, whisking constantly, until flour is a rich copper color (about 20 minutes--don't leave it or stop whisking for a second!).
Remove from heat immediately so it won't burn and proceed with gumbo recipe below.
hour add 1 pound shrimp, crab meat and oysters (optional).
Make a dark brown roux with oil and flour; add bell pepper, onion and celery and cook until onions are transparent.
Gradually add the water and continue cooking for at least 1 hour.
Adjust seasoning to taste; add shrimp, crab, parsley and green onion tops and simmer for 10 minutes.
Serve over cooked rice in soup bowls. Yield:
6 to 8 servings.
Mix peeled and deveined shrimp with crabmeat.
Make roux (dark) of flour and oil.
Add shrimp, crab and okra, stirring for a few minutes constantly.
Set aside.
Put bacon pieces in skillet.
Drain off most of the fat.
In the rest, saute onion and celery until soft.
Blend in flour; add salt and pepper to taste.
Slowly add water, tomatoes, shrimp, crabmeat and okra.
Add garlic, pepper and cumin at this time. Cook slowly until okra is cooked.
Add shrimp, crab, crawfish, corn and potatoes to pot of boiling water with shrimp boil.
Wait a few minutes (not too long) and take out.
Throw all ingredients on a table and enjoy!
A little messy but fun!
Dice and fry onions, bell pepper and celery; add tomato sauce. Fry 10 minutes.
Add 4 to 6 cups water; bring to boil.
Add cream of mushroom soup; let cook 20 minutes.
Add all corn, shrimp, crab and Tabasco.
Cook 1/2 hour.
Fill large pot one-half full of water with 3 bags of shrimp/crab boil, 2 beers, squeeze lemon and lime in and throw in rinds.
Bring to hard boil and let boil 10 to 15 minutes.
Add sausage and cook 12 minutes.
Then add corn to sausage and cook another 8 minutes.\tThen add shrimp to corn and sausage and cook 6 minutes.
DO NOT OVERCOOK THE SHRIMP.
Saute bacon and onion; stir in corn and margarine.
Cook until margarine melts.
Add flour and stir well.
Add stocks, oregano, pimento and pepper.
Bring to boil.
Simmer 1 1/2 hours. Add shrimp, crab and half and half.
Season with hot pepper sauce. Bring to boil.
Adjust seasonings.
Simmer 10 minutes.
Makes 1/2 gallon.
In medium bowl combine shrimp, crab, corn, salsa, sour cream and peppers.
Combine cheeses together.
Top 4 tortillas with 3/4 cups of cheese.
Top cheese with mixture.
Top with remaining 4 tortillas.
Heat nonstick skillet over medium heat.
Place a quesadilla in skillet and cook until browned, 3 - 4 minutes.
Flip and cook 3 minutes more or until cheese is melted.
Cut into 6 wedges.
Fill large stew pot halfway with water.
Add can of beer and shrimp crab bag and bring to a full boil; drop in corn and boil 20 minutes.
Add sausage and bring to full boil for 10 minutes. Lastly, add shrimp and cook 2 minutes, drain and serve.
Remove crusts from bread; spread lightly with butter.
Cut each slice into 20 small cubes.
Add onion and eggs.
Refrigerate overnight.
Add shrimp, crab meat, celery and mayonnaise.
Mix well.
Cover and refrigerate for 3 to 4 hours.
Serves 8 to 12 people.
In your main saucepan, saute garlic and 1/2 yellow onion with butter do not burn. Cook until onions become transparent.
In a separate pot, cook down your can of Rotel until soft. Then add to main saucepan.
Stir in whipping cream, reduce heat to low and continue stirring about 2 minutes.
Add Shrimp & Crab. Cook till shellfish is done.
Season to your liking. I used Slap Ya Mama Cajun Seasoning and salt & pepper.
Add Parmesan cheese, stirring after about 1 minute. Stir in your cooked noodles. Mix all together.
hree quarts of fish stock (recipe below).
Allow the liquid
teaspoons salt, shrimp heads and shells, crab bodies,(fish carcasses or
br>Stir in sausage, shrimp, and crab sections and cook for about
In large pot, combine oil and flour for roux.
Cook slowly on medium burner for 15 to 20 minutes.
Roux will be medium brown. Add coarsely chopped onions, bell pepper and celery and saute until tender.
Add okra which has been chopped and smothered down, and several cups of water.
Simmer for approximately 30 minutes. Add salt, red pepper and black pepper to taste.
Add shrimp, crab meat, and green onions and simmer for another 30 minutes. Serve over steaming rice.
Add file if desired.