Make a roux (see roux recipe) with 1 cup flour & 1 cup oil. Set aside. 4 cleaned crabs & claws, cut in 4 2 pounds fresh peeled shrimp 1 pound hot sausage 1 can whole tomatoes 1 stick margarine 1/2 cup chopped celery Creole seasoning to taste 1/2 cup green bell peppers 4 cloves garlic, minced 3 quarts water 2 cups chopped okra (cooked) 1 tablespoon Worchestershire sauce 1 cup chopped onions In a large aluminum Dutch oven or pot, saute in melted margarine, onions, celery, green bell peppers, garlic and okra for 10 minutes. Add to mixture roux, water and Worchestershire sauce and season to taste. Cook for 1 hour. Add all other ingredients. Cook for another hour. Serve in soup plate with boiled rice. (Serves 8) |