Your Mama's Crab Creole

I'm in a Cajun mood.

Enjoy!!!
Bigdaddy





Your Mama's Crab Creole*


There are a lot of ingredients but they all go in just one pot.
The only kicker is the preparation time.


1/4 cup flour
1/4 cup bacon grease
(no substitutes as it won't taste the same!!)
1 1/2 cups chopped onions
1 cup chopped green onions (use the tops in this also)
1 cup chopped celery with leaves
1 cup chopped bell pepper
2 cloves garlic, minced
1 6oz can tomato paste
1 16oz can chopped tomatoes with liquid
1 8oz can tomato sauce
1 cup water
5 teaspoons salt (yes it looks like a lot but trust me)
1 teaspoon pepper
1/2 teaspoon red pepper
Tabasco sauce to taste
2 to 3 bay leaves
1 teaspoon sugar
1 teaspoon Worcestershire Sauce
1 Tablespoon lemon juice
( use lemons if you have one or “Real Lemon” works well)
2 1lb cans of white crab meat
( drained and picked over to get out shell pieces, this is important)
1/2 cup chopped fresh parsley
2 to 3 cups cooked rice

WOW!! I know you're thinking NO WAY, however let me say again JUST ONE PAN

In a large, heavy roaster, make a dark brown roux
(make gravy if you don't ordinarily cook Cajun) of flour and bacon grease.

Add onions, green onions, celery, bell pepper and garlic.

Sauté' until soft: about 20-30 minutes.

Add tomato paste and mix this well with vegetables.

Add tomatoes and tomato sauce, water, salt, pepper, red pepper, Tabasco sauce, bay leaves, sugar, Worcestershire sauce and lemon juice.

Simmer very slowly for 1 hour, covered, stirring occasionally.

Add crab and cook 30 minutes longer.

This is so much better made the day before you serve it.

Refrigerate and when you get ready to serve it reheat, but *_DO NOT BOIL_*.

Add parsley just before serving.

Serve over rice.

This will feed 10 regular folks or 5 great big men.