INGREDIENTS
ยฐ12 qty live blue crabs
ยฐ16 ounces crabmeat in large chunks
ยฐ2 lbs jumbo shrimp
ยฐ2 cans of peeled plum tomatoes (large cans)
ยฐ4 cups of chicken broth
ยฐ1 cup water (if needed)
ยฐ1 quantity of onion
ยฐ1 cup vegetable oil
ยฐ1 cup Bisquick
ยฐ2 bags frozen cut okra (16 oz total)
ยฐ2 bay leaves
ยฐ1-2 tablespoons Cajun seasoning (or to taste)
ยฐ1 teaspoon cayenne
ยฐ1 t salt (or to taste)
ยฐ1 teaspoon pepper (or to taste)
INSTRUCTIONS
Assemble all the ingredients.
Slice the onion and shell the prawns.
Heat 1T of olive oil in a fry pan & adding all shrimp shells (heads included) plus 2 bay leaves. Brown 3-4min, then add the broth. Lower the heat and simmer while you prepare the crabs.
While the seafood broth simmers, boil the live crabs for 3-5 minutes, then drain.
Cool and clean all the crabs by removing the large claws (save for later), top shell, gills and bottom flap (apron).
Toss in a can of tomatoes and set aside. Stir the seafood broth and press the shells to extract the juice, then strain and save the broth only for the okra (remove the shells). The tomato sauce and broth should be ready to pour quickly when the roux is ready.
In a large saucepan, add the bisquick and oil to make the roux. Stir continuously until the roux looks like dark chocolate. It will take about 20-30 min. Add the onions at this point when the roux turns dark brown.
Add broth, contents of blender, okra and crab to roux. Hand squeeze the remaining can of tomatoes into the pot with the juice. Seasoning with salt, pepper & your favorite Cajun seasoning. Cook over low heat for 20-30min. Add water if necessary.
Add seasoned shrimp and giant crabmeat for the last 5-10 minutes, until cooked through.
Serve hot with rice (if desired). Add parsley for garnish.
Enjoy!