Ingredients
Preparation
1. Thaw shrimp and crab, if frozen. For roux, in a large heavy saucepan or Dutch oven combine flour and oil till smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more or till roux is light reddish brown.
2. Stir in onion, sweet red pepper, green pepper, garlic, salt, black pep per, and ground red pepper. Cook over medium heat for 3 to minutes or till vegetables are just crisp-tender, stirring often.
3. Gradually stir in hot chicken broth. Stir in undrained tomatoes, okra, and bay leaves. Bring to boiling. Reduce heat and simmer, covered, for 30 minutes.
4. Stir in shrimp, crabmeat, and oysters. Simmer, covered, about 5 minutes more or till shrimp turn pink and oysters curl around the edges. Discard bay leaves. Serve in bowls with rice.
Yield
Serves 6 serving
Cook Time
Cook Time: 60 mins.
Nutrition Facts
Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 6 serving
Amount Per Serving:
Calories: 390
Calories from Fat: 117
Amount per Serving
% Daily Value*
Amount per Serving
% Daily Value*
Total Fat 13g
20%
Carbohydrates 43g
14%
Dietary Fiber 3g
12%
Saturated Fat 120g
600%
Calories 390kcal
19%
Cholesterol 120mg
40%
Protein 26g
43%
Sodium 660mg
27%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
