Ingredients
1/2 Lb. thinly-sliced Okra
1 thinly-sliced Large Onion
1 Seeded and sliced Green Bell Pepper
2 Sliced Celery Stalks
2 Cloves Crushed Garlic
2 Tbs. Olive Oil
2 Tbs. All-purpose Flour
3 Cups Water
2 Bay Leaves
1 tsp. dried Thyme
1/2 tsp. Cayenne
1/2 Cup canned, drained Diced Tomatoes
1/2 Lb. peeled and deveined Large Shrimp
1/2 Lb. Lump Crab Meat
Salt and Pepper to taste
Preparation
Spray a large nonstick skillet with nonstick spray and set over medium heat. Add Okra, onion, bell pepper, celeery and garlic and saute until translucent, about 5 minutes. Transfer vegetables to a bowl and set aside.
To make the roux, add the oil to the skillet and then the flour; stir until well blended. Cook, stirring, until the flour is a rick brown color, not black, about 10 minutes.
Add the water in a thin sstream, stirring continously to remove any lumps, and bring to a simmer. Stir in bay leaves, thyme, and cayenne; then add the tomatoes. Return the vegetables to the pan and simmer 5 minutes. Add the shrimp and crabmeat and simmer until tshe shrimp are opaque in the center, 2 to 3 minutes. Discard tshe bay leaves. Season with salt and pepper.
