Servings: 10
Ingredients
- 2 lbs. peeled shrimp
- 1/2 doz. crabs (in shell), or possibly use lump crab meat or possibly crab claws
- Parsley
- 1 lg. onion, finely minced
- 3 garlic cloves, finely minced
- 1/2 c. flour
- 1/2 c. veg. oil
- File pwdr (1 lg. cooking spoon)
- Tabasco sauce (to taste)
- 1 (12 ounce.) can tomato paste
- 1-2 bay leaves
Directions
- Make a roux by browning 1/2 c. flour in 1/2 c. veg. oil in a heavy saucepot over a low fire. Stir constantly till the roux becomes a very dark brown (coffee grounds color). Add in minced onion, cook 5 min; add in minced garlic, cook 5 min; add in parsley, bay leaves, salt, pepper, crabs, shrimp, and approximately 2 qts water. Let cook 30 min on a low fire (mix should be the consistency of light cream). Right before serving bring to a quick boil. Remove pot from heat. Add in 1 large cooking spoon of file pwdr. Stirring quickly till dissolved. Add in Tabasco to taste. Serve over cooked rice.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 242g | |
Recipe makes 10 servings | |
Calories 322 | |
Calories from Fat 117 | 36% |
Total Fat 13.25g | 17% |
Saturated Fat 1.24g | 5% |
Trans Fat 0.28g | |
Cholesterol 181mg | 60% |
Sodium 1132mg | 47% |
Potassium 581mg | 17% |
Total Carbs 10.34g | 3% |
Dietary Fiber 1.1g | 4% |
Sugars 2.67g | 2% |
Protein 38.88g | 62% |
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