By toasting the flour in the oven, you can avoid the tediousness of standing over a stove browning the flour in the fat to make a roux.

Jane Doerfer
Recipe by Cooking Light October 1999

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Recipe Summary

Yield:
6 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a 9-inch pie plate; bake at 350° for 45 minutes or until light brown. Cool on a wire rack.

  • Heat the oil in a large Dutch oven over medium-high heat. Stir in 3 tablespoons toasted flour, and reserve remaining flour for another use. Add chopped onion and celery, and sauté 2 minutes. Add the okra, chopped tomato, ham, and broth, and bring to a boil. Reduce heat, and simmer 45 minutes. Stir in minced garlic. Bring to a boil, and add the shrimp, crabmeat, and oysters. Cook for 2 minutes or until the shrimp are done and edges of oysters curl. Stir in the hot sauce.

Nutrition Facts

272 calories; calories from fat 26%; fat 8g; saturated fat 1.6g; mono fat 1.8g; poly fat 3.3g; protein 29.7g; carbohydrates 20.4g; fiber 2.6g; cholesterol 145mg; iron 5.1mg; sodium 859mg; calcium 200mg.
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