1 1/2 cup flour
1 1/2 cup peanut oil / crisco
2 green peppers, chopped
4-5 celery stalks, chopped
3 large onions, chopped
1 package frozen okra
5 cloves of garlic, finely minced
1/2 very hot jalapeño or 1 whole mild, finely minced
4 cans crab meat (Don’t need expensive product)
1 1/2 pounds tiger prawns (tail off), frozen
2 quarts hot water (8 cups)
2 tablespoons Cajun seasoning, to taste
Salt – add slowly to taste, up to 3 tablespoons. Do not over salt.
Kitchen bouquet (for colour)
1 teaspoon Worcestershire sauce
Microwave flour and peanut oil – 3 minutes and level 10 and about 15 minutes at 6, checking every minute or so for colour; it should be ‘caramel” when it’s done. Don’t let it get dark.
Pour roux into a large soup pot and add pepper, celery and onion. Stir until onions are cooked. Add remaining ingredients. Stir into mixture. Add hot water.
Salt with care as Kitchen Bouquet and Worcestershire also contain salt. Add Cajun seasoning to individual taste. Add more or less crab and prawns as you wish, though this amount is good.
Makes approx. 1 gallon plus two or three cups of soup. Freezes well. Serve hot over rice with good bread for dipping!
Vancouver, BC, August 21, 1999