Ingredients
1 pound medium shrimp shelled, reserving shells
1 bay leaf
8 cups water
1 1/2 tablespoons vegetable oil
3 tablespoons flour
1 cup onion, chopped
1 large green bell pepper, chopped
1/2 cup celery, chopped
1/2 cup long-grain white rice
1 (14 ounce) can diced tomatoes, drained
1 1/2 cups jumbo lump crabmeat
2 tablespoons GOLDEN BLOSSOM HONEY
2 bunches scallions, white part only, thinly sliced
cayenne pepper to taste
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
In a large pot simmer shrimp shells and bay leaf in water, partially covered for 15 minutes. Strain into a bowl, discard shells and return shrimp stock to pot.
Roux:
In a heavy skillet cook oil and flour over low heat, stirring constantly with a wooden spoon, until roux turns dark brown, about 15 minutes. Stir in onions, bell pepper and celery. Cook stirring occasionally until vegetables are crisp tender.
Whisk roux into stock and bring to a boil stirring. Add rice, tomatoes, crabmeat and honey. Cook about 10 minutes. Add shrimp and continue cooking for 3 minutes. Stir in scallions, cayenne and salt to taste.
Serves: 6
Roux:
In a heavy skillet cook oil and flour over low heat, stirring constantly with a wooden spoon, until roux turns dark brown, about 15 minutes. Stir in onions, bell pepper and celery. Cook stirring occasionally until vegetables are crisp tender.
Whisk roux into stock and bring to a boil stirring. Add rice, tomatoes, crabmeat and honey. Cook about 10 minutes. Add shrimp and continue cooking for 3 minutes. Stir in scallions, cayenne and salt to taste.
Serves: 6
