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Ingredientes
- 3 doz medium okra (fresh)
- 1 c. minced onions
- 1/2 c. minced bell pepper
- 2 Tbsp. minced roasted garlic
- 3/4 stk butter
- 1 sm can cream of celery soup
- 1 c. fresh shrimp puree
- 1 c. fresh fish puree
- 3 Tbsp. pork tasso puree
- 1 lb fresh lump crabmeat
- 1 bn fresh parsley minced fine
- Â Â Italian bread crumbs
- Â Â Flour, egg and lowfat milk
Direcciones
- Saute/fry' onions, peppers, garlic and parsley in butter till clear. Add in tasso and turn heat to medium high and add in puree shrimp and puree fish.
- Cook for 7-10 min till fish is cooked. Add in cream of celery and cook for 7-10 min till cooked down. Put aside and let cold down.
- Wash okra down good and cut down one side, remove seeds and pulp. Reserve seeds and pulp and add in to stuffing mix which's cooling down. Mix well.
- Once cooled, add in crabmeat and 1/4 c. bread crumbs. Mix well and season to taste with
- Tony Chachere's Creole seasoning. Fix a bowl with two Large eggs and 1/2 c. lowfat milk. Fix another bowl with flour and place next to egg wash. Fix last bowl with bread crumbs and place on side flour bowl. Take about a large Tbsp. of the stuffing and roll a couple of times in hand then place in okra. Place okra in flour, then egg wash, then bread crumbs. Fry at 350 degrees in vegetable oil till brown. Drain. Sprinkle spice, let cold.
- Line up in plate and cover with tasso cream sauce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1475g | |
| Calories 1545 | |
| Calories from Fat 819 | 53% |
| Total Fat 92.99g | 116% |
| Saturated Fat 49.67g | 199% |
| Trans Fat 0.0g | |
| Cholesterol 806mg | 269% |
| Sodium 4190mg | 175% |
| Potassium 3570mg | 102% |
| Total Carbs 68.91g | 18% |
| Dietary Fiber 17.4g | 58% |
| Sugars 16.65g | 11% |
| Protein 113.79g | 182% |
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