Serves 8.

Ingredients:

• 1 lb. okra, sliced
• 1/2 cup oil, divided
• 1 cup Tony Chachere’s® Creole Instant Roux Mix
• 2-1/2 Qt. cold water
• 2 medium onions, chopped
• 8 oz. tomato paste
• 15 oz. diced tomatoes w/ chilis (Ro-Tel brand is best)
• 1 lb. crab meat, shredded
• 1 lb. shrimp, peeled and deveined
• Cajun seasoning to taste
• 6 cups cooked white rice

Instructions:

1. Saute okra in 1/4 cup oil until no longer slimy; about 30 – 45 minutes.
2. In a large sauce pan, add instant roux mix and water and stir until powder is dissolved.
3. Add onion, tomotoes, tomato paste, and crab meat to the sauce pan and increase heat to boiling, stirring occassionally.
4. Meanwhile, fry shrimp in 1/4 cup of oil in a large skillet (Add seasoning to taste). When pink, add to sauce pan.
5. Bring to a low boil, stirring occassionally. Add seasoning to taste. Cook for 40 minutes.
6. Serve over rice or stir in cooked rice before serving.

Cook’s Note
I prefer serving over rice at the time of eating, but for pot-lucks, frozen entrees, and other such, stirring in the cooked rice serves its purpose.

Index Tags: crab • freezer-friendly • grains • Recipes • seafood • shrimp • stew