1/4 c. salad oil
1/4 c. all-purpose flour
1 large onion, diced
1 large green pepper, diced
1 large clove garlic, crushed
4 tsp. salt
1/2 tsp. thyme leaves
12 oysters in shells
2 (16 oz.) cans tomatoes
1 (10 oz.) pkg. frozen okra,
6 c. water
1 lb. shelled shrimp
1/2 lb. fresh or frozen
1/4 tsp. hot pepper sauce
hot cooked rice
In 5 quart Dutch oven (medium-high heat) in very hot
salad oil, gradually cook flour until dark brown but not burned
(about 8 minutes), stirring constantly. Stir in onion, green
pepper, garlic, salt and thyme leaves; cook until onion and
green pepper are tender, stirring occasionally. Open oysters
and drain liquid into flour mixture; refrigerate oysters. Add
tomatoes with their liquid; cover and simmer for about 30
minutes or just until mixture thickens slightly. Add oysters,
shrimp and crab. Also add okra, water and hot pepper sauce;
cook for 15 minutes. Serve in soup bowls with a scoop of rice.
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