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Ingredients
US|METRIC
4 SERVINGS
- 3 lb. shrimp (medium wild-caught Gulf, heads on)
- 2 lb. meat (cooked blue crab claw, picked through for shells, handled carefully to keep the meat in big chunks)
- 4 ripe tomatoes (large, or 1, 28-ounce can whole tomatoes with their juices)
- 3/4 cup vegetable oil (or bacon grease)
- 1 cup all purpose flour
- 2 large onions (coarsely chopped)
- 1 bunch celery (coarsely chopped, including leaves)
- 2 green bell peppers (coarsely chopped)
- 8 cups shrimp stock (heated)
- 3 tsp. sea salt (or to taste)
- 1 Tbsp. freshly ground black pepper
- 1/4 tsp. cayenne pepper
- 2 Tbsp. dried thyme
- 4 bay leaves
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 2 Tbsp. seasoning (LuLu’s Crazy Creola, recipe follows, or other Creole seasoning)
- 1/4 cup hot sauce
- 2 Tbsp. Worcestershire sauce
- 4 blue crab (bodies, if available, optional)
- 2 1/2 lb. okra (fresh, chopped into ¼-inch pieces, or thawed frozen cut okra)
- 2 cups green onions (finely chopped)
- 1/2 cup finely chopped fresh parsley
- 1/2 cup fresh lemon juice
- cooked white rice (for serving)
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