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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 shrimp, peeled and deveined
1 pound Florida fish fillets, cut into 3-inch pieces
1 pound Florida blue crab meat, cartilage and shell removed
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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