Author:
Hygler Riverwalker of the Clever Clan
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Date Posted: 02:45:53 12/30/03 Tue
3 Double pawfuls of small red potatoes, chopped into eighths
3 cups of shrimp and crab boil
1 stick of butter
1 red bell pepper, chopped small
1 green bell pepper, chopped small
3 stalks of celery, chopped small
3-5 green onions, chopped small
3 3-fingered pinches of minced garlic
3 small scoops of flour (my scoop is about 1/4 cup)
hot tap water
3 Dbl pawfuls of zucchini, halved and chopped
2-3 cans of stewed tomatoes (I used Del Monte “cajun style”)
2-3 cups of the water the potatoes were boiled in
3 pawfuls of each of the following:
ground black pepper
ground red pepper or cayenne
chili powder
paprika
** The method of flour cooked in butter or oil. In about 3 quarts of water and shrimps boil the potatoes until not quite done. Drain and reserve the water. In a mid to heavy weight pot, brown butter. Add peppers, celery, onions, and garlic. Stir often, cook til translucent. Meanwhile, mix flour with HOT tap water. Blend smooth, you can use a tightly lidded jar and shake. This keeps the lumps out of the dish. Very important! While stirring constantly, blend flour into butter base. Keep stirring as it will thicken greatly. Brown flour, some of it will stick to the pot, scrape and stir in. Add the stewed tomatoes. Mix well. Add up to 3 cups of the potato water. Stir often. Add the zucchini, and potatoes. Add the spices all at once. Lower heat and simmer, for a while. Stir occasionally. The base will thin as the zucchini cook down. Serve Piping hot, option- serve over rice.
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