2 tablespoons shortening 2 green onions, diced 1 stalk celery, diced 1 green bell pepper, diced 1 jalapeño pepper (optional) 1 tablespoon chopped fine parsley 1 quart cut−up okra 1/2 can tomato paste 1 tomato paste can of water 1 (18 oz.) can stewed tomatoes, chopped 1 lb. crabmeat 1 lb. shrimp 1 cup diced cooked ham 1 cup diced, cooked chicken 1 jar oysters (optional)
In a 10−inch frying pan melt the shortening. Add the onions, celery and peppers. Cook for 3 minutes. Add parsley and cook for 2 minutes. Add okra, reduce heat and cook for 15 minutes.
Pour all frying pan ingredients into a Dutch oven and add tomato paste and water, stirring frequently. Add 4 cups water and the tomatoes and cook for 30 minutes.
Add all the meats and cook for 20 to 25 minutes more, stirring frequently. Serve over hot, cooked rice.
In a 10−inch frying pan melt the shortening. Add the onions, celery and peppers. Cook for 3 minutes. Add parsley and cook for 2 minutes. Add okra, reduce heat and cook for 15 minutes.
Pour all frying pan ingredients into a Dutch oven and add tomato paste and water, stirring frequently. Add 4 cups water and the tomatoes and cook for 30 minutes.
Add all the meats and cook for 20 to 25 minutes more, stirring frequently. Serve over hot, cooked rice.
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