Preparation:
In a microwavable bowl, combine vinager and a few tablespoons water and okra. Cook for 15 minutes, stirring every 5 minutes. When you notice that the "slime" is no longer in the Okra, remove from microwave. This may take longer than 15 minutes. Just keep watching and stirring. Once okra is de-slimed, set aside. In a large stock pot, add 4 quarts of water and roux and heat until roux has desolved. Add okra, onions, bell pepper, celery, garlic, thyme, bay leaves, cayenne and basil. Add shrimp and crabs. Add the salt and black pepper. Let this mixture slowly simmer for at least 40 minutes. Cook until seafood is throughly cooked and tender. Remove from heat and add the green onions. Let set for 10 to 15 minutes. Serve over rice. |
