INGREDIENTS:

• 4 tablespoons olive oil
  2/3 cup all purpose flour, browned dark
  3 bunches of green onions
  chopped 3 large onions
  minced 6 cloves of chopped garlic
  1 bell pepper – green or yellow, chopped
  1/2 bunch of celery chopped
  3 pounds okra chopped
  1 large center cut ham, chopped
  1 can tomato sauce
  3 – 14oz cans of chicken broth – low sodium
  5 pounds fresh peeled Wild-Caught American shrimp
  2 – 16oz cans of stewed tomatoes
  3 links of smoked sausage – beef
  3 bay leaves
  1/2 teaspoon cayenne pepper
  1/2 teaspoon fresh cracked black pepper
  3 tablespoons Worcestershire sauce
  1 pound lump crab meat
  1/2 pound crab claws or 3 whole crab bodies
  1 quart of raw oysters
  2 quarts of water

DIRECTIONS:

After creating your roux, add all ingredients minus the shrimp. (Looking for a roux recipe? Try this one  for a Louisiana style brown roux)

Cover and simmer for 1 hour.

Just before serving add the green onions and shrimp.

Simmer until shrimp are cooked, and serve.

For more recipes from Biloxi Freezing, visit – http://biloxifreezing.com/recipes

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