Song of the Week ~ January 8, 1999 ~ " He Will Do For You "

Recipe of the Week ~ " Give It A Chance ~ Seafood Gumbo "

Most Patsifans know Patsy liked shrimp. Over the years I've prepared it a variety of ways, and to me, there's nothing like a hot and spicy recipe featuring shrimp. What is nice about this recipe is that you control the heat by regulating the amount of hot spices you add. This recipe also allows you to experiment with different seafoods, for example, you may want to substitute oysters for the crabmeat. The possibilties are endless if you feel like giving it " a chance ". This recipe is a nice change of pace, and hopefully it " will do for you, what it's done for me" It "proves" "soul" food Cajun style can be "sin"fully delicious.

1 lb. raw shrimp ~ peeled and de-veined

1 pint of crabmeat (nice size pieces are best)

3/4 lb. fresh sliced okra

2 ripe tomatoes

1 onion

1/4 cup clam juice

1/2 large bell pepper ~ diced

2 tsp.Old Bay Seafood Seasoning to taste

2 cloves garlic

1/2 cup celery ~ diced

Frank's Hot Sauce to taste ~ start w/ 1/4 tsp.

Parsley, salt, pepper to taste

crushed red pepper to taste

2 bay leaves ~ crushed ( or leave whole and remove before serving)

1 can tomatoes

1/4 cup flour

2/3 cup of oil

1 1/2 quarts water

Saute the shrimp, onions, green peppers, garlic, and celery for about 8 minutes. Set aside. Make roux by cooking the oil and flour in large skillet( preferably iron), on high, stirring constantly until a nice brown color. Cook the tomatoes and okra in another pot/skillet, cooking until juice of tomatoes has pretty much been cooked out. Add the tomato-okra mix to the roux and then add the sauted mix of the shrimp, onions, etc. to roux. Add the water, salt, pepper, red pepper, hot sauce, and Old Bay Seafood Seasoning. Stir well and add the clam juice. Cook on low for about 40 minutes. Add the crab and allow to cook for another 20 minutes. Serve over rice. Makes about 2 quarts.