Ingredients
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1 lb shrimp, shelled
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6 ounces frozen crab
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1/2 cup flour
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1/2 cup oil
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3/4 cup green pepper, chopped
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1/2 cup celery, chopped
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1 1/2 cups chicken broth
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 (8 ounce) can tomato paste
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1 (7 1/2 ounce) can diced tomatoes
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2 tablespoons parsley
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2 tablespoons Worcestershire sauce
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1 tablespoon Pickapeppa Sauce
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2 teaspoons dry oregano
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2 bay leaves
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1 teaspoon paprika
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1/2 teaspoon garlic powder
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1/2 teaspoon Tabasco sauce (to taste)
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10 ounces frozen okra
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1 1/2 teaspoons file powder
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3/4 cup green onion, chopped
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1 pint oyster, shucked and drained
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1 ham hock
Instructions
- Thaw shrimp and crab if not using fresh.
- In large saucepan, combine flour and oil.
- Cook at medium low heat stirring for 30-40 minutes until dark red-brown.
- Add onions, peppers, celery, broth, ham hock, tomato sauce, undrained tomatoes, parsley, worcestershire sauce, pickapeppa, oregano, bay leaves, paprika, garlic powder and Tabasco.
- Bring to a boil, reduce heat, cover and simmer 1 hour.
- Remove ham hock, cut off meat.
- Chop meat and return to pan.
- Skim off any fat.
- Add oysters, shrimp and crab.
- Continue cooking for 15 minutes.
- Add okra, cook 5 minutes, remove from heat and let sit for 5 minutes.
- Remove bay leaves.
- Add file powder.