Sunday, March 28, 2010
3Tbsp all purpose flour
10tbsp chicken broth
4oz smoke ham, chopped
1C chopped onion
1C chopped green bell pepper
2/3C cup diced celery
one small bag frozen corn
1/2 tsp dried thyme
3 tbsp minced garlic
1/2 lbs fresh okra pods, sliced
1/2tsp ground red pepper
1/2 tsp paprika
1/2tsp ground black pepper
1/4 tsp salt
1 (28oz)can diced tomatoes, Drained(I don't drain bc we like the juice from it)
1lb peeled and deveined large shrimp
2 tbsp chopped fresh flat leaf(Italian) parsley
Heat some oil(I eyeball around a tbsp) in large sauce pan over medium-high heat. Add flour; cook one minute til lightly browned. Stirring constantly whisk in chicken broth. Stir til thick. Pour into a small bowl and set aside. Wipe pan clean with a paper towel.
Heat more oil(again eyeball a tbsp or so) in pan over med. heat. Add onion and ham; cook 10min, stirring occasionally. Add bell pepper,celery,corn,okra,dried thyme and garlic. Cook 5min til veggies are almost tender. Add broth mixture and water. Stir together. Add ground peppers,paprika,salt,allspice,and tomatoes. Bring to boil; reduce heat and simmer 10 min til veggies are tender. Stir in shrimp. Cook til shrimp is pink, or til done. Sprinkle w/parsley and serve over Rice.
I serve this over Saffron Rice, but traditionally it's served over Grits. We do not like Grits. So use whatever you like.