2 c. butter or margarine
1 large onion, finely chopped
1 stalk celery, chopped
4 sprigs parsley, chopped
3 medium cloves garlic, finely
1 small green bell pepper,
1/2 c. flour
1 gal. water
3 bay leaves
1/2 lb. smoked ham, diced
6 crabs, cleaned and quartered
1/2 lb. hot sausage, cut into
1/4-inch thick slices
1/2 lb. shrimp, shelled and
1 Tbsp. thyme
1 tsp. salt (optional)
1/4 tsp. cayenne pepper
2 Tbsp. file powder
2 c. cooked rice
In stockpot or 8 quart Dutch oven, melt butter; add
onion, celery, parsley, garlic and bell pepper. Saute about 5
minutes; reduce heat and simmer 15 to 20 minutes. Gradually
add flour, continuing to cook and stir for 15 minutes. Add
water and bay leaves. Cook over medium heat for 20 minutes.
Stir in ham, crabs and sausage; cook 30 minutes. Bring to
boil, stirring frequently to prevent sticking on bottom. Add
shrimp, thyme, salt (if desired) and pepper; return to boil.
Remove from heat; stir in file powder. Serve over rice in soup
bowls. Makes 10 servings.
This is a recipe from our database at Cookbooks On/Line!
1,000,000+ free recipes and free software at: http://www.cookbooks.com
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.