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Home -> Soups & Stuff -> Soups
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
1 pound medium shimp, shelled and deveined, shells reserved 1 bay leaf 8 cups water 1 1/2 tbsp. vegetable oil 3 tbsp. all purpose flour 1 cup chopped onion 1/2 cup chopped green bell pepper 1/2 cup chopped celery 1 pound frozen, chopped Alaskan crab meat 1/2 cup long-grain white rice 1/2 cup canned chopped tomatoes 1/4 cup thinly sliced green onion 1/4 tsp. cayenne pepper 1/2 tsp. salt 1/2 tsp. pepper
Directions
Combine shrimp shells, bay leaf and water in a large saucepan. Partially cover pan and simmer 15 minutes. Strain broth into a bowl, pressing on solids. Return broth to pan and keep warm. Stir together oil and flour in a cast iron skillet. Cook, stirring, over low heat until mixture is medium golden brown, about 30 minutes. Stir in onion, bell pepper and celery. Cook, stirring occasionally, until vegetables are tender. Stir vegetable mixture into broth and heat to a boil, stirring. Stir in rice and tomatoes and simmer 10 to 15 minutes, stirring occasionally. Stir in shrimp and crab and simmer about 3 minutes until just cooked through. Stir in green onions, cayenne, salt and pepper.
Serves 4.
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