Seafood Soup With Tomato Juice
|Diced salt pork||1⁄2 Cup (8 tbs)|
|Hot water||1⁄2 Cup (8 tbs)|
|Onion||1 Medium, diced|
|Boiling water||2 Cup (32 tbs)|
|Canned tomato juice||12 Ounce (1 Can)|
|Canned clam juice||12 Ounce (Bottled)|
|Diced celery||1 Cup (16 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Diced potato||2 Cup (32 tbs)|
|Minced thyme||1 Teaspoon (Fresh Or Dry)|
|Raw crab meat||1 Cup (16 tbs)|
|Shelled raw shrimp||1⁄2 Cup (8 tbs)|
|Small oysters||10 Ounce (1 Jar)|
Scald the pork by covering with hot water for a few minutes; drain.
Heat pork with the butter in a large pan; add onion and cook over medium heat until browned.
Blend in flour; gradually stir in the water, tomato juice, and clam juice.
Add celery, green pepper, potato, and seasonings.
Simmer about 30 minutes, or until the vegetables are tender.
Add crab and shrimp; simmer 10 minutes more.
Add oysters; cook 5 minutes, or until edges curl.