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Chef with red wine glass


Yield: 1/2 gallon or 10 - 12 servings.


    1/4 cup butter or margarine
    1 cup chopped Florida onions
    1 cup chopped Florida green peppers
    1 cup chopped Florida celery

    1/2 cup all-purpose flour

    4 (16 oz.) cans tomatoes, undrained

    1 pint Florida oysters, undrained
    1 pound Florida fish fillets, cut into 3-inch pieces
    1 pound Florida blue crab meat, cartilage & shell removed
    1 pound Florida shrimp, peeled and deveined
    2 teaspoons granulated garlic
    1 teaspoon cumin
    1 teaspoon crushed red pepper
    1 teaspoon crushed oregano
    1 teaspoon basil
    1 teaspoon thyme

    2 teaspoons filé

    1/2 cup thinly sliced Florida green onions
    4 cups cooked rice


Step 1: Melt margarine in large dutch oven or soup pot
Add onions, green peppers and celery and saute until tender.
Add flour and blend well.

Step 2: Add tomatoes, bring to a boil and simmer gently for 20 minutes.

Step 3: Add seafood and all seasonings except filé and simmer an additional 20 minutes.

Step 4: Add filé and simmer an additional 3 minutes.
Sprinkle with green onions and serve with cooked rice.

Courtesy of the Florida Department of Agriculture and Consumer Services







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