• 1/4 cup salad oil
  • 1/4 cup all-purpose flour
  • 1 large yellow onion (diced)
  • 1 large red onion (diced)
  • 1 large green bell pepper (diced)
  • 1 large red bell pepper (diced)
  • 1 large yellow bell pepper (diced)
  • 1 garlic clove (crushed)
  • 4 teaspoons salt
  • 12 oysters in shells
  • 2 16 ounce cans of tomatoes
  • 1 10 ounce package frozen okra (sliced)
  • 6 cups water
  • 1 pound shelled and deveined shrimp
  • 1 16 ounce package frozen Alaskan crab (thawed & drained)
  • 2 red hot peppers (whole)
  • 1 teaspoon crushed red pepper
  • 1/4 teaspoon lemon and pepper seasoning
  • 1/4 teaspoon oregano
  • 1/4 teaspoon basil
  • 1/4 teaspoon Italian Seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon hot pepper sauce
  • 1 pot of cooked rice (about 4 cups)

In a 5 quart Dutch oven over medium to high heat, in very hot salad oil, gradually cook flour until dark brown but not burned. Stirring constantly. This will take about 7 to 8 minutes.

Stir in bell peppers, onions, garlic, salt, and seasoning. Cook until onion and peppers are tender, stirring occasionally.

Open oysters and drain liquid into flour mixture. Refrigerate oysters.

Add tomatoes with their liquid. Add okra and water. Heat to boiling. Reduce heat to low, cover and simmer for about 30 minutes or just until the mixture thickens slightly.

Add oysters, shrimp, crab, hot peppers, and hot pepper sauce. Cook for 10 minutes, stirring occasionally until the shrimp turns pink or opaque. Serve in soup bowls with a scoop of rice.

  • Yields: 8 servings
  • Preparation Time: 3 hours
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