Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Onions 2 Dozen oysters
6 Fresh tomatoes 1 lb Shrimp (scalded, peeled,
1 Pod red pepper Cleaned)
1 Sprig parsley 1/2 Dozen crabs (scalded,
1 Sprig thyme Cleaned, cut in half
2 c Fresh okra 1 Bay leaf
1 Slice ham 3 qt Water
1 tb Lard Salt and pepper

(note that this recipe substitutes okra for file, but is otherwise
very traditional)

Chop onions fine; peel tomatoes; chop and save juice. Chop red
pepper, parsley and thyme. Wash okra; stem and slice thin; cut ham
in squares. Put lard to melt in a sop pot; add chopped onions, ham,
and the sliced okra. When well browned, add tomatoes with juice; cook
until tender. Then add oysters, shrimp, and crab (which have been
prepared). Add red pepper, bay leaf, parsley, and thyme. When
everything is well fried and browned, add 3 quarts water. Let simmer
gently one hour or longer. Season to taste with salt and pepper.
Serve with cooked rice.

By: Mrs. Edward P. Munson, Glenwood Plantation House, Napoleonville,
LA. Taken from: Marion Brown's Southern Cookbook

Posted from the Echo's Library 02/21/95 by Frank Skelly
Submitted By FRANK SKELLY On 02-21-95

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