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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 4 1/8 | cups, strips | celery, chopped | 3 | cups | Okra | 6 1/8 | small | green pepper, chopped | 3 | onion | onions, sweet, mediim size, diced | 11 1/3 | clove | roasted garlic minced | 2/3 | large whole (3" dia) | tomatoes, peeled and chopped | 1 | can | Tomatoes, red, ripe, whole canned (8 oz) | 5 1/2 | crabs | crabmeat, white, lump | 50 | large | large shrimp, shelled and deveined | 5 | teaspoons | tabasco depending on taste | 6 | tablespoons | black pepper | 2 | tablespoons | red pepper flakes | 1/3 | cup | salt, to taste | 4 | medium | oyster, pints | 24 | ounces | crayfish, frozen packages | 4 | teaspoons dry | Old Bay | 1 | cup | sauce,worcestershire | 3/4 | gallon | water, 3 quarts | 1 | cup | vegetable oil | 1 | cup | all-purpose flour | 13 | cups | rice, cooked |
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Steps
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Sequence
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Step
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| | 1 | chop all vegetables | | 2 | bring water to a boil | | 3 | mix oil and flour to make roux | | 4 | add roux to boiling water to dissolve | | 5 | boil for 30 minutes | | 6 | add vegetables to mix and boil for 1-2 hours over medium heat or until vegetables are soft | | 7 | continually stir vegetables | | 8 | add crawfish, crabmeat, oysters, and shrimp | | 9 | add salt, black pepper, red pepper, tabasco, & worchestershire sauce | | 10 | continue to simmer on low heat for 2-3 hours; stirring frequently | | 11 | serve over cooked white rice |
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