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Course : Soup
Special : Easy
Type of Prep : Sauté, Simmer
Cuisine : Cajun
Occasion : Mardi Gras
 
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Seafood Stew Recipe

From Diana Rattray,
Your Guide to Southern Food.
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An easy stew recipe with okra, imitation crab, chopped onion, and stewed tomatoes. This stew is made with Louisiana flavors. For a more authentic gumbo with roux, see the recipes below.

INGREDIENTS:

  • 1 cup chopped green bell pepper
  • 1/2 cup chopped onion
  • 1 tablespoon vegetable oil
  • 1 tablespoon cornstarch
  • 1 can (14.5 ounces) stewed tomatoes
  • 1 teaspoon Cajun seasoning
  • 1 can hot and spicy style tomato juice, (6 oz)
  • 1 cup frozen cut okra
  • 1 pound medium shrimp, peeled and deveined
  • 4 ounces frozen imitation crab, about 1 cup
  • 3/4 cup quick-cooking rice
  • 1 1/4 cups water

PREPARATION:

In a large saucepan or Dutch oven cook sweet pepper and onion in hot oil till tender; stir in cornstarch. Add undrained tomatoes, Cajun seasoning, and tomato juice . Cook and stir till bubbly; add okra. Bring mixture to boil; reduce heat. Cover and simmer for 10 minutes.

Stir in shrimp; simmer until shrimp is cooked through. Add immitation crab, uncooked rice, and water. Return mixture to boiling. Remove from heat. Cover and let stand about 5 minutes or till rice is tender, stirring occasionally.
Makes 4 servings.

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