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INGREDIENTS
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| 6 |
tablespoons
(3/4 stick) butter |
| 1 |
large yellow onion, diced |
| 1 |
green
bell pepper, diced |
| 1 |
pound
okra, cut into 1/4-inch slices |
| 1 |
tablespoon
finely chopped garlic |
| 2 |
quarts
fish stock (substitute with vegetable broth if needed) |
| 4 |
large
ripe tomatoes, seeded and diced (or 1 14 1/2-ounce can diced
tomatoes with juice) |
| 1 |
tablespoon
Worcestershire sauce |
| 1 |
teaspoon
dried thyme leaves |
| 1 |
bay
leaf |
| 1 |
cup
uncooked white rice |
| 1 |
pound
claw or other crabmeat, picked through to remove shells |
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Salt
and freshly milled black pepper |
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METHOD
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In
a large pot coated with DuPont SilverStone® non-stick, melt
the butter. Add the onions, bell pepper, okra and garlic. Cook over
low heat for 15 minutes, stirring occasionally. Add the stock, tomatoes,
Worcestershire, thyme and bay leaf; bring to a boil. Reduce heat
and simmer for 20 minutes. Add the rice and continue to cook for
30 minutes. Add the crabmeat and simmer for an additional 5 minutes.
Remove the bay leaf, season with salt and pepper and serve.
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