| 6 |
cups water |
| 1 |
package (1 pound) chicken gizzards, chopped |
| 2 |
tablespoons seasoned salt |
| 2 |
teaspoons parsley flakes |
| 1 |
tablespoon garlic powder |
| 1 |
tablespoon onion powder |
| 1 |
teaspoon dried thyme leaves |
| 1 |
teaspoon black pepper |
| 1 |
teaspoon paprika |
|
Dash of ground red pepper (cayenne) |
| 1 |
large green bell pepper, chopped (1 1/2 cups) |
| 1 |
large onion, chopped (1 cup) |
| 5 |
cloves garlic, finely chopped |
| 2 |
pounds uncooked turkey or beef sausage links, cut into 1-inch slices |
| 1/2 |
cup vegetable oil |
| 1 |
cup Gold Medal® all-purpose flour |
| 4 |
cups hot water |
| 1 |
bag (1 pound) frozen chopped okra |
| 1 |
package (6 ounces) frozen ready-to-serve crabmeat, thawed and drained |
| 2 |
pounds fresh uncooked shrimp, peeled and deveined |
| 1 |
can (8 ounces) regular or smoked oysters, drained |
|
Hot cooked rice, if desired |
| 1. |
In 8-quart pot, heat 6 cups water to boiling. Add gizzards, seasoned salt, parsley, garlic powder, onion powder, thyme, black pepper, paprika, red pepper, bell pepper, onion and garlic. Heat to boiling; reduce heat. Simmer uncovered 1 hour, stirring occasionally. Stir in sausage. Cover and simmer 1 hour, stirring occasionally. |
| 2. |
Meanwhile, in heavy 2-quart saucepan, heat oil over high heat. Stir in flour; reduce heat to medium. Cook 15 to 20 minutes, stirring constantly, until mixture is dark brown; remove from heat. |
| 3. |
Stir flour mixture into gizzard mixture until blended. Stir in 4 cups hot water, 1 cup at a time, stirring constantly. Stir in okra, crabmeat, shrimp and oysters. Heat to boiling; reduce heat to low. Simmer uncovered 5 to 10 minutes or until shrimp are pink and firm. Serve over rice. |
| No changes. |
