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| 1/2 | stick | butter | ||
| 2 | large | onions, chopped | ||
| 10 | cloves | garlic, minced | ||
| 1/2 | Cup | Tony Chachere's, instant roux mix | ||
| 1 | | can | | chicken broth |
| 2 | Cups | water | ||
| 1 | large can | tomatoes | ||
| 2 | Tablespoons | worchestire | ||
| 2 | bay leaves | |||
| 2 | Tablespoons | thyme | ||
| 1 | pound | frozen sliced okra | ||
| 8 | Tablespoons | liquid pepper | ||
| to taste | salt | |||
| 1-1/2 | pounds | raw shrimp, shelled | ||
| 2 | pounds | catfish, cut in bite size pieces | ||
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| Sautee onions and garlic in butter. Add next 10 ingredients and simmer for 1
hour. Add shrimp and catfish. Cook for 30 minutes. Let cool. Add rice and more
liquid pepper to taste. Note: If you do not have roux mix, make your own using these instructions: Melt 1 stick butter; add 1/2 Cup of flour; cook on low heat for approximately 20 minutes or more stirring often until mixture turns golden brown. Add onions and garlic and cook for 4 minutes. Then continue with the recipe. |
