INGREDIENTS:
- 3/4 cup flour
- 1 stick butter
- 1 tablespoon olive oil
- 1 cup chopped green onion,
- 1 cup chopped celery, and
- 1 green pepper finely chopped
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Tabasco sauce
- 2 teaspoons salt
- 2 cloves minced garlic
- 1 8 oz can tomato sauce
- 1-pound frozen chopped okra
- 1 1/2 pound de veined shrimp
DIRECTIONS:
- Toast flour in Dutch oven for one minute to cook off flour taste. Add butter and begin melting and stirring constantly until roux becomes dark brown color. About ten minutes.
- In another Dutch oven with 1 tablespoon olive oil sautee:
- 1 cup chopped green onion,
- 1 cup chopped celery, and
- 1 green pepper finely chopped (about ten minutes)
- Add vegetable mixture to roux.
- Stir in:
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Tabasco sauce
- 2 teaspoons salt
- 2 cloves minced garlic
- 1 8 oz can tomato sauce
- 6 cups of water
- Simmer for 1 hour to 1 1/2 hour.
- Add 1-pound frozen chopped okra and 1 1/2 pound deveined shrimp.
- Cook 15 more minutes and serve.