8
servings
| 2 | tablespoons shortening |
| 2 | tablespoons flour |
| 2 | each onions, chopped fine |
| 2 | cloves garlic, minced |
| 1 | each large green bell pepper,
chopped |
| 1/2 | teaspoon parsley flakes |
| 1 | 28 oz. can tomato, chopped |
| 1 | cup water |
| 1/8 | teaspoon ground red pepper |
| 1 | teaspoon salt |
| 2 | each bay leaves |
| 1/2 | teaspoon celery seed |
| 1/4 | teaspoon thyme |
| 7 | ounces whole kernel corn |
| 1 1/2 | cups fresh or frozen okra, chopped |
| 2 | pounds shrimp, peeled and deveined |
| 1 | tablespoon Worcestershire sauce |
In Dutch
oven, over medium heat, melt shortening and stir in flour. Add
onions, garlic, bell pepper and parsley. Stir until onions become
transparent, then add tomatoes. Stir in one cup of water. Season
with red pepper, salt, bay leaves, celery seed and thyme. Add
corn and okra; and cook slowly, covered, for one hour. Add shrimp
and Worcestershire sauce after 30 minutes. Serve over rice.
The flavor will be enhanced if allowed to stand, before serving.
Excellent prepared a day ahead.
Prep: 0:30 Cook: 1:00 Stand: 0:00 Total: 1:30
