1 large onion 1/2 cup fresh parsley 1/2 cup vegetable oil 3/4 cup flour 1/2 cup sliced green onion 6 pods of diced garlic 4 cups chicken broth 1 package thawed frozen okra chopped if whole 1 tsp salt 1/2 tsp ground red pepper 2 pounds medium shrimp, peeled and deveined 3 cups steaming cooked rice fresh parsley sprigs for garnish 1/2 cup chopped celery
Mince onions. Set aside. Snip enough parsley for 1/2 cup and set aside. Blend oil and flour in large stockpot. Cook over medium-high 10 to 15 minutes or until roux is dark brown. Add chopped onions, chopped parsley, celery, green onions and garlic to roux. Cook over medium-high heat 5 to 10 minutes or until vegetables are tender. Add broth, okra, salt and red pepper. Cover, simmer 15 minutes. Add shrimp and simmer for 3 to 5 minutes. Serve over hot rice.
Post by Chris in NM on May 22, 2009 19:39:48 GMT -6
Hi and welcome!
I really wouldn't put this in a crock pot because of the shrimp, unless it was put in the last few minutes. I have never put this in a crock pot because of that; and also I always wanted to watch this closely!
Also, if you look at the time, it doesn't take very long at all to cook this dish. The rice would take the longest!