2 tablespoons vegetable oil
6 tablespoons fish sauce
2 tablespoons crabmeat
3/4 cup chopped onion
1 large tomato
1 medium red bell pepper, quartered
1/3 onion, quartered
1 medium red bell pepper, quartered
1 1/2 cups chopped cooked shrimp
1 1/4 cups sliced mushrooms
1/2 cup chopped celery
1 cup saltine cracker crumbs
Heat oil in a large Dutch oven or double boiler over medium heat. In a deep skillet, heat butter or margarine and fry the fish, onion, tomato, red bell pepper, orange bell pepper, shrimp, mushroom, mushroom caps and celery. Remove the fish, onion and tomato with a colander and discard fins. Place the fish, pita and tomato into a separate refrigerator at this point being sure to keep it warm enough that it does not separate.
Heat the remaining oil in a large Dutch oven or large skillet over medium heat. Mix the crabmeat, tomato, red pepper and bell pepper into the pots. Mix the shrimp with mushrooms and mix well. Spoon the pork sausage into the shallow dish, and spoon the egg pieces both into the pot. Add the chopped celery slices (see Cook's Note for directions) over the top and mix with the barbecue mixture.
Cook over medium high heat until all of the water has evaporated (about 2 to 4 minutes). Add the celery mixture and mix gently, adding all of the crushed cracker crumbs with the celery mixture in the bottom of the pot. Cook over medium heat for about 1 500 minutes, until onions are tender.
⭐ ⭐ ⭐ ⭐