A delicious soup from New Orleans that adds a wonderful warmth to any season.
991 per serving
- 3 tablespoons vegetable oil
- 3 tablespoons flour
- 1 onion, large, chopped
- 1 cup celery, chopped
- 5 garlic cloves, chopped
- 1 green pepper, chopped
- 1 can of tomatoes, "rotel" brand for a spicier taste
- 1 pounds okra, sliced (or two boxes of frozen okra)
- 2 pounds shrimp
- 1 teaspoons sugar
- 1 tablespoons parsley, chopped
- 1 bay leaf
Slowly stir the flour into heated oil in a heavy cast iron skillet. Continue to stir until the flour is dark brown. Add the next four ingredients: onion, cloves, celery and garlic, and stir until onions are clear.
Add tomato sauce, stir until it's crumbly or dry. Fry okra in another skillet until it is no longer stringy or sticky. Add tomatoes and fried okra.
Cook slowly adding 2-3 cups of water a little a time. Season with salt and pepper to taste. Stir in 1 teaspoon of sugar.
Cook for about an hour on a low fire, stirring occasionally to prevent sticking to the bottom of the pot: adding water if necessary. Add the shrimp and a bay leaf and if desired oyster and crab meat (optional).
Cook another 30 minutes to an hour, adding seasoning to taste.
Serve of boiled or steamed rice.