Seafood Lagniappe ala Wayne
In
a large stock pot combine:
1-tablespoon extra virgin olive oil
1 large sweet onion, chopped
3 stalks fresh celery, chopped
½ large fresh bell pepper, diced
2 – 4 cloves fresh garlic, finely
chopped
1 pound frozen cut (sliced) okra
Brown
these ingredients on medium to low heat stirring frequently until most of the
moisture from the okra is gone, about 15 minutes.
To
this mixture add:
1 large (2 pound) can of whole
tomatoes (with the juice) squeeze through fingers to break up tomatoes.
1 12-ounce can tomato puree
Mix
thoroughly and season to taste with:
Tabasco sauce ¼ to 1 teaspoon
Salt ¼
to ½ teaspoon
Ground black pepper ¼ teaspoon
Ground white pepper ¼ teaspoon
Bay leaves 2 – 4
Sage ¼
teaspoon
Oregano 1 – 2 teaspoons
Parsley 1 – 2 teaspoons
Stir
and cook over low heat about 1 hour.
Small
skillet (while ingredients in stock pot are cooking)
·
In
a small skillet cook 1 slice of bacon until crisp. Remove the bacon from the grease, chop fine and add to the other
ingredients.
·
In
the bacon grease cook about ½ pound of thin sliced fish filets (catfish,
flounder of Spanish mackerel work great).
Cook the fish until it falls apart then remove from the grease and add
to the other ingredients.
·
In
the remaining bacon grease now cook ½ dozen large fresh oysters, including
their juice. Cook until well done,
about 10 minutes. Add the oysters,
juice and remaining bacon grease to the other ingredients and stir.
Large
pot (while ingredients in stock pot are cooking)
·
In
a large pot (4 – 8 quart) add about 3 quarts of water and bring to a boil. To the boiling water add 1 bag of
crab/shrimp boil seasoning (or 1 table liquid shrimp boil seasoning) and ½
pound fresh shrimp. Cook 10 – 15
minutes and turn off heat. Let the
shrimp sit in the seasoned water about 5 minutes then drain and peel the
shrimp. Add the cooked cleaned shrimp
to the other ingredients.
After
all the ingredients have been combined cover the pot and simmer on low heat 2 –
3 hours.
Serve
over cooked rice, serves about 6 people.