CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2006-12-16
Serves: 5-6
Prep Time: 30-60m
Difficulty: average
Backpacking: No
Ingredients
- 2 tablespoons shortening
- 2 green onions, diced
- 1 stalk celery, diced
- 1 green bell pepper, diced
- 1 jalapeño pepper
- 1 tablespoon chopped fine parsley
- 1 quart cut-up okra
- 1/2 can tomato paste
- 1 tomato paste can of water
- 1 (18 oz.) can stewed tomatoes, chopped
- 1 lb. crabmeat
- 1 lb. shrimp
- 1 cup diced cooked ham
- 1 cup diced, cooked chicken
- 1 jar oysters
Instructions
In a 10-inch frying pan melt the shortening. Add the onions, celery and peppers.
Cook for 3 minutes. Add parsley and cook for 2 minutes. Add okra, reduce heat and cook for 15 minutes.
Pour all frying pan ingredients into a Dutch oven and add tomato paste and water, stirring frequently. Add 4 cups water and the tomatoes and cook for 30 minutes. Add all the meats and cook for 20 to 25 minutes more, stirring frequently. Serve over hot, cooked rice.
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