1 stick butter
1 cup onions, chopped
½ cup celery, chopped
½ cup green pepper, chopped
4 cloves garlic, chopped
2 cups okra, sliced
1 cup oil
1 cup flour
1 tbsp Worcestershire sauce
4 medium crabs, cleaned
2 lbs shrimp, peeled and deveined
½ lb fish fillets, cut in bite size pieces
½ pint oysters
1 can whole tomatoes
Tony Chachere's Creole seasoning, to taste
3 quarts water
½ cup green onion tops and parsley, chopped
In a large aluminum pot, (do not use a black iron pot).
Sauté in butter, onions, celery, green peppers, garlic and okra for 10 minutes.
Add the roux*, water and Worcestershire.
Season to taste.
Cook for 1 hour.
Add the rest of the ingredients except green onions and parsley. Cook for another hour.
Serve over rice.
Sprinkle with finely chopped green onion tops and parsley.
Pairs Well With
*ROUX [roo] - A mixture of flour and fat that, after being slowly cooked over low heat, is used to thicken mixtures such as soups and sauces.