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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (1124g)|
|Recipe Makes: 0|
|Calories from Fat: 5205 (92%)|
|Amt Per Serving||% DV|
|Total Fat 578.3g||771 %|
|Saturated Fat 75.2g||376 %|
|Monounsaturated Fat 159.2g|
|Polyunsanturated Fat 315.7g|
|Cholesterol 0mg||0 %|
|Sodium 347.9mg||12 %|
|Potassium 1499mg||39 %|
|Total Carbohydrate 120g||35 %|
|Dietary Fiber 15.5g||62 %|
|Sugars, other 104.5g|
|Protein 15.6g||22 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 5636
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