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Cajun Stews

Lynn's Turkey Seafood Stew

1-1/4  pounds fresh or frozen medium shrimp, peeled and deveined
3  cups fresh or frozen cut okra, thawed (12 ounces)     
1/4  cup chopped celery
1/2  cup chopped onion 
1/4  cup chopped green pepper
2  tablespoons cooking oil  
1/3  cup cooking oil
1  clove garlic, minced  
2/3  cup all-purpose flour
1  tablespoon vinegar  
1  tablespoon sugar
 Fresh marjoram sprigs (optional)  
  Bottled hot pepper sauce
5  cups hot cooked rice      
1   bay leaf
3/4  teaspoon file powder (gumbo file)   
1/3  cup tomato paste
 1  tablespoon creamy peanut butte   
1/4  teaspoon paprika*
4  ounces cooked crabmeat, cut into bite-size pieces (optional)
 1/4  teaspoon crushed red pepper*    
1/4  teaspoon dried thyme, crushed
/4  teaspoon black pepper*     
1/8  teaspoon ground red pepper*
4  cups reduced-sodium chicken broth
6  ounces cooked andouille or smoked sausage,
halved lengthwise and cut into 1/2-inch-thick slices
1  cup chopped cooked turkey or chicken

. Thaw shrimp, if frozen. Rinse shrimp and pat dry; set aside

2. In a saucepan cook okra in the 2 tablespoons oil and the sugar about
5 minutes or until almost tender. Remove from heat. Stir in vinegar and set aside.

3. For roux, in a heavy 4-quart Dutch oven stir together flour and the 1/3 cup oil until smooth.
Cook over medium-high heat for 5 minutes, stirring constntly with a long-handled wooden spoon.
Reduce heat to medium. Cook and stir constantly 10 to 15 minutes more or until roux is a dark reddish-brown.
Stir in onion, celery, green pepper, garlic, crushed red pepper, paprika, thyme, black pepper, and ground red pepper (or Cajun seasoning, if using). Cook and stir over medium heat about 5 minutes or until vegetables are tender. 4. Gradually stir broth into roux mixture. Stir in tomato paste and bay leaf.
Bring mixture to boiling. Add shrimp. Cook 2 minutes or until shrimp turn opaque. Stir in sausage;
turkey; crabmeat, if using; cooked okra; peanut butter; and file powder. Heat through.
Discard bay leaf. Season to taste with salt and pepper. Serve over hot cooked rice.
Pass hot pepper sauce. Garnish with fresh marjoram sprigs, if desired. Makes 10 servings

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