Easy Recipe Finder
Recipe Feeder
3 pound Shrimp, Fresh
3 cup Vegetable Oil
4 tablespoon Garlic, Chopped
3 tablespoon Black Pepper
20 Oysters
2 cup Peppers, Bell Chopped
1 cup Onions, Green
2 teaspoon Pepper, Red
3 can Tomatoes
2 pound Crabmeat
8 cup Onions, Chopped
8 ounce Tomato Sauce
1 gallon Water
4½ cup Flour
3 cup Celery, Chopped
3 tablespoon Salt
¾ cup Parsley, Chopped
Make a roux by stirring flour and vegetable oil until a well browned color. Then add onions,bell peppers,celery,and garlic. Cook, stirring, until vegetables are limp, being careful not to burn. Add hand squeezed tomatoes, tomato sauce, salt and peppers.
Cook and stir until well blended. Add water and cook 50 minutes. Let sit until ready to serve. Just before serving,bring to a light bubble. If too thick add more water. Add shrimp. Cook 10 minutes. Add parsley,green onions, oysters and crabmeat. Cook 5 minutes more. It is important not to overcook the seafood.
3 cup Vegetable Oil
4 tablespoon Garlic, Chopped
3 tablespoon Black Pepper
20 Oysters
2 cup Peppers, Bell Chopped
1 cup Onions, Green
2 teaspoon Pepper, Red
3 can Tomatoes
2 pound Crabmeat
8 cup Onions, Chopped
8 ounce Tomato Sauce
1 gallon Water
4½ cup Flour
3 cup Celery, Chopped
3 tablespoon Salt
¾ cup Parsley, Chopped
Make a roux by stirring flour and vegetable oil until a well browned color. Then add onions,bell peppers,celery,and garlic. Cook, stirring, until vegetables are limp, being careful not to burn. Add hand squeezed tomatoes, tomato sauce, salt and peppers.
Cook and stir until well blended. Add water and cook 50 minutes. Let sit until ready to serve. Just before serving,bring to a light bubble. If too thick add more water. Add shrimp. Cook 10 minutes. Add parsley,green onions, oysters and crabmeat. Cook 5 minutes more. It is important not to overcook the seafood.