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Okra Shellfish Soup

Ingredients

l/2 1b okra
1- 1 1/2 cups crabmeat or shrimp
2 cups roughly chopped, peeled, seeded tomatoes (You can use canned tomatoes instead if you prefer)
1 cup chopped onions 1/2 cup chopped celery
1/2 cup minced carrots ( optional )
1/2 cup chopped minced green peppers
1/2 cup raw rice
1 cup small lima beans
2 cups corn kernels
7 cups shellfish stock
3 tablespoon butter
Salt and freshly ground pepper to taste

Directions

1. Wash, dry, and remove stem from okra. Cut into l/4-inch slices.

2. Heat butter in a large saucepan; cook onions, celery, peppers, and carrots (if you wish) until wilted, 5-10 minutes. Add okra; sauté for 5 minutes, stirring until the "roping" of the mucilage diminishes.

3. Add tomatoes and shell fish stock. Bring to a boil, stir in rice, reduce heat, and simmer covered for 10 minutes.

4. Add lima beans. Simmer 10 minutes longer.

5. Add corn and crabmeat or shrimp ; heat through for approximately 5 minutes. Season to taste and serve.

Makes 2 quarts of soup.

Notes:

Skip the butter and use a vegetable spray for a healthy dish

For a different dish, you may omit beans and corn by slightly increasing the amount of okra.

Use other vegetables such as chopped summer squash or green beans if they are more readily available or for variety. Don't replace okra, though, as this is responsible for thickening of this soup.

See Also:

More Okra Recipes

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