Name:   Tall Cotton - Subject:   Fall Comfort Food Date:   9/17/2013 9:44:21 AM

Serves 10 to 15 

6 Tablespoons Oil

2 pounds Okra, Thinly Sliced (frozen works fine)

1 Tablespoon Flour

2 Cups finely chopped Onion

1/2 Cup finely chopped Celery

2/3 Cup finely chopped Green pepper

1 Cup finely chopped Green Onion

2 Cloves pressed Garlic

1 6 oz Can Tomato Paste

3 large Bay Leaves

1/4 Teaspoon Thyme

1 Tablespoon Salt

1 Teaspoon Tabasco

1/4 Teaspoon Cayenne pepper

1/2 Teaspoon Black Pepper

1 Tablespoon Worcestershire sauce

1 16 oz can Whole Tomatoes, Cut up (reserve liquid)

7 Cups Water

2 1/2 pounds raw shrimp, peeled, deveined & cut into small pieces

1 Pound Crab Claw Meat (can sub imitation) cut into small pieces

2 Dozen Oysters & their Liquid

2 Tablespoons chopped Parsley

4-5 Cups Steamed Rice

Go to the kitchen and wash your hands.

In a large heavy skillet, not black iron, heat 4 tablespoons of oil.  Add okra and cook, stirring often until stringing stops, about 40 to 50 minutes.  Add more oil to prevent sticking as necessary.  Finish this step before proceeding.

In a 5 quart soup pot, heat the remaining 2 tablespoons of oil and gradually add the flour, stirring constantly stirring until the roux is dark brown.  Add onions and celery and cook until tender.  Add green pepper, green onions and garlic and cook 3 minutes.  Stir in tomato paste, bay leaves, thyme, salt, Tabasco, cayenne, black pepper, and Worcestershire sauce.  Add tomatoes and liquid and stir until smooth.  Add cooked okra.  Gradually stir in water.  Bring to a boil, cover and simmer for 30 minutes.  Add shrimp and crab meat; continue to simmer covered 10 minutes.  Add oysters with liquid and parsley and cook 10 minutes.  If too thick add water.

We omitted the green pepper and increased the onions and celery.  We also left the oysters out and increased the shrimp.  If available 1/2 pound of crayfish tails should be added.  Leftovers freeze well.