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Rating: 4.18 stars
17 Ratings
  • 5 star values: 12
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 1
  • 17 Ratings

Add a bit of the bayou -- okra, seafood, and tongue-tingling spices -- to your menu with this Cajun stew.

Source: Better Homes and Gardens

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Recipe Summary

prep:
20 mins
cook:
55 mins
Servings:
6
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Ingredients

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Directions

Instructions Checklist
  • Thaw shrimp and crab, if frozen. For roux, in a large heavy saucepan or Dutch oven combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more or until roux is light reddish brown.

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  • Stir in onion, red sweet pepper, green sweet pepper, garlic, salt, black pepper, and ground red pepper. Cook over medium heat for 3 to 5 minutes or until vegetables are just crisp-tender, stirring often.

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  • Gradually stir in hot chicken broth. Stir in undrained tomatoes, okra, and bay leaves. Bring to boiling. Reduce heat and simmer, covered, for 30 minutes.

Instructions Checklist
  • Stir in shrimp, crabmeat, and oysters. Simmer, covered, about 5 minutes more or until shrimp turn opaque and oysters curl around the edges. Discard bay leaves. Serve in bowls with rice. Makes 6 servings.

Nutrition Facts

354 calories; total fat 13g; saturated fat 2g; cholesterol 153mg; sodium 897mg; carbohydrates 35g; fiber 3g; protein 24g; vitamin a 381RE; vitamin c 56mg; calcium 91mg; iron 5mg.
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Reviews

17 Ratings
  • 5 star values: 12
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 1
Rating: Unrated
01/05/2014
I made this several years ago. Just pulled out again recently. THE BEST!!! So good. The roux making is time consuming but hang in there. I used unbleached flour and coconut oil to make it "cleaner."