Using minimum seasonings lets the fresh, light taste of the seafood shine. Jane praises fresh garlic. You can tell it's fresh if it does not have a growing green germ in the center. If you see the beginning of a sprout, pull it out and discard.

Recipe by Coastal Living September 2004


Credit: Howard L. Puckett

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Makes 6 to 8 servings


Ingredient Checklist


Instructions Checklist
  • Heat the oil in a large stainless-steel or enamel-coated pot over medium heat. Stir in toasted flour, blending well. Stir in green onions. (The flour will stick to the vegetables.) Continue cooking, stirring constantly, for 1 minute or until onions wilt. Add the celery, okra, tomatoes, and heated stock, stirring until well blended. Bring to a boil; reduce heat, and simmer, uncovered, for 40 minutes.

  • Stir in shrimp, oysters, and crabmeat. Cook 3 minutes or until shrimp turns pink and oysters begin to curl. Stir in the garlic. Let stand 5 minutes. Season with salt and pepper.

  • *To make toasted flour, spread 3/4 cup all-purpose flour in a shallow baking dish. Bake at 375° for 15 to 20 minutes, stirring often, or until flour is light beige (it will darken when mixed with fat). Cool; process in a blender or food processor to remove any lumps. Store, refrigerated, in an airtight container until ready to use.