Recipe#482

Servings:
Pansize:
Temperature:
Recipe By:

INGREDIENTS

1/2 cup bacon drippings, oil or margarine
1/2 cup plain flour
1/2 cup celery, sliced
1 cup onions, chopped
1/3 cup green peppers, chopped
1 tsp. garlic powder
1 10 oz. pkg. frozen okra, thawed, cut (optional)
2 cans tomatoes, whole, crushed
1 can tomato paste
3 cups chicken broth or stock
1 or 2 bay leaves
1 tbsp. Worcestershire sauce
1/2 tsp. hot sauce or red pepper
2 lb. crab meat
salt and pepper to taste
rice, cooked

INSTRUCTIONS

Brown flour in fat very slowly, until it is dark brown. Stir constantly. Do not burn or allow to stick. Add onions, celery, green peppers and ham. Let simmer for 25 to 30 minutes or until vegetables are tender. Add cut okra and saute for another 5 minutes. Crush whole tomatoes and add to roux. Add tomato paste, chicken broth or stock, Worcestershire sauce, garlic, bay leaves and hot sauce (or a dash of red pepper). Add salt and pepper to taste. Let simmer about 30 minutes. Add crabmeat and cook until done. Remove bay leaves. Serve over cooked rice.