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2 lb small scallops
2 medium onions, chopped
1/2 cups celery, chopped
3 tbs flour
2 cloves garlic, minced
2 lb fresh okra, sliced 1/4in
2 green peppers, chopped
4 tbs olive oil
3 tomatoes, cut up
salt & pepper to taste
1 tsp cumin
Tobasco to taste
Prepare a rue in Dutch oven with olive oil and
flour. Cook until brown, stirring often.
Add onion, green pepper, and garlic. Slowly stir in 1 quart of water. Add salt, pepper, cumin, and Tobasco. Add
cut up tomatoes, okra, and celery. Cover and cook about 30 minutes. Add scallops and simmer another 6 minutes.
Thanks to Mike Audleman -- a Prodigy Scouter
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