Recipe provided by Mount Pleasant Seafood.

Ingredients

• ½ tablespoon crushed dried thyme
• ¼ teaspoon white pepper
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon crushed red pepper flakes

Remaining Ingredients

• 1 pound of shrimp, peeled and deveined
• 1/3 cup all-purpose flour
• 2 tablespoons olive oil
• 2 cups chopped onion
• 2 chopped green peppers
• 4 stalks celery, thinly sliced
• 4 cloves garlic, minced
• 2 (14 ounce) cans of beef broth, divided
• 1 cup water
• 1 pound of chopped okra
• 12 ounces of lump crab meat
• 3 cups hot cooked long-grain rice
• 1 bunch Scallions
• 1 dash of hot sauce

Directions

1. Mix together Cajun spice mix and set aside.
2. Rinse shrimp and pat dry, setting aside.
3. Cook flour in a skillet, stirring frequently for about 6 minutes until it is browned, put in a small bowl and set aside.
4. In a large Dutch oven or stew pot over medium-high heat, sauté onions, bell pepper, celery and garlic until tender.
5. Slowly whisk 1 can of beef broth into browned flour. Add this mixture, the other can of broth, 1 cup of water and spice mix to your Dutch oven or stew pot. Stir in okra. Bring a boil, then reduce heat and let simmer for 15 minutes.
6. Add shrimp and cook for 2-3 minutes until shrimp is pink, then gently stir in crab meat. Serve with rice and garnish with scallions.