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Set aside in refrigerator.
Boil shrimp shells in 2 qts. water for several hours to make a stock.
In a heavy skillet, heat 2 tblsp. oil and saute the okra until all the ripeness is gone, about 1/2 hour. Set aside.
In a large (6-8 qt.) heavy Dutch Oven make a dark brown roux with the oil and flour.
Add onions, bell pepper, celery, garlic and parsley and saute until tender.
Add tomatoes and cook 15 minutes.
Add sauteed okra, shrimp stock, crabs (broken into quarters), bay leaves, Worcestershire sauce, black pepper and cayenne.
Bring to a slow boil and simmer 2 hours, stirring occasionally.
Add salte to taste.
Add the peeled shrimp and continue cooking until the shrimp are done.
Serve over steamed rice.
This dish is best if cooked a day in advance and refrigerated overnight
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