Carolyn and Emory's Shrimp Creole Supreme

Instructions

Add bacon/ham and butter/margarine to a large deep pot. Fry bacon until slightly browned and add okra. Reduce heat and simmer. Do not over cook. Add spring and white onions, pepper, celery, tomatoes, and parsley flakes and simmer. Stir to keep from burning. Keep the vegetables firm and do not let them become mushy. Add crab/seafood spice, sugar, ketchup, and salt and pepper. Simmer shortly and then add shrimp. Do not over cook shrimp. Simmer for 6-8 minutes, depending on size of shrimp. Add seasoning as necessary. Turn up heat and add crab meat, stirring as little as possible in order to keep the crab meat intact. Serve over boiled rice with crisp crackers and potato salad. Add parsley flakes to rice for additional color and taste.

 

Ingredients

  • 1/2 lb. finely diced bacon or ham slices
  • 1 stick of margarine or butter
  • 1 pkg. of frozen or fresh okra (sliced)
  • 1 bunch of spring onions (sliced)
  • 3 medium sized white onions (sliced)
  • 1 large green bell pepper (chopped)
  • 5 stalks of celery (sliced)
  • 2 medium cans of tomatoes or fresh quartered tomatoes)
  • 1 tsp. of parsley flakes
  • crab boil or other seafood spice to taste
  • 1 tsp. of sugar
  • 1/2 or 3/4 cup of ketchup
  • salt and pepper
  • 3 lbs. small or medium peeled shrimp (smaller the better)
  • 2 lbs. of crab meat (preferably 1 lb. claw and 1 lb. white)