°12 qty live blue crabs
°16 ounces crabmeat in large chunks
°2 lbs jumbo shrimp
°2 cans of peeled plum tomatoes (large cans)
°4 cups of chicken broth
°1 cup water (if needed)
°1 quantity of onion
°1 cup vegetable oil
°1 cup Bisquick
°2 bags frozen cut okra (16 oz total)
°2 bay leaves
°1-2 tablespoons Cajun seasoning (or to taste)
°1 teaspoon cayenne
°1 t salt (or to taste)
°1 teaspoon pepper (or to taste)

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Gather every one of the fixings.Cut the onion and shell the prawns.Heat 1T of olive oil in a fry dish and adding all shrimp shells (heads included) in addition to 2 cove leaves. Earthy colored 3-4min, then, at that point, add the stock. Bring down the intensity and stew while you set up the crabs.While the fish stock stews, heat up the live crabs for 3-5 minutes, then, at that point, channel.Cool and clean every one of the crabs by eliminating the huge paws (save for some other time), top shell, gills and base fold (cover).Throw in a jar of tomatoes and saved. Mix the fish stock and press the shells to separate the juice, then strain and save the stock just for the okra (eliminate the shells). The pureed tomatoes and stock ought to be prepared to pour rapidly when the roux is prepared.In a huge pan, add the bisquick and oil to make the roux. Mix persistently until the roux seems to be dim chocolate. It will take around 20-30 min. Add the onions as of now when the roux becomes a striking shade of brown.Add stock, items in blender, okra and crab to roux. Hand crush the excess container of tomatoes into the pot with the juice. Preparing with salt, pepper and your number one Cajun preparing. Cook over low intensity for 20-30min. Add water if essential.Add prepared shrimp and monster crabmeat for the last 5-10 minutes, until cooked through.

Enjoy !

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