2 pounds lean ground beef
1 teaspoon paprika
2 teaspoons garlic powder
1 teaspoon salt
2 pounds garlic bread
1 tablespoon bacon grease
3 pounds 1 1 inch cubes beef bouillon
4 pounds fresh oyster crabmeat
1 1/2 pound bacon strips
1 pound chopped pimento peppers
1 pound fresh tomatoes, halved
1 (14 ounce) can condensed tomato soup
1 (8 ounce) can diced green chilies, drained, divided
1 can tomato paste
1/2 cup brown sugar
1/2 cup mayonnaise
In a large bowl combine beef, paprika, garlic powder, salt, and garlic bread. Mix well and transfer to a Dutch oven dish. Top with the bread mixture.
Remove bay leaves, and pat dry easily with paper towels. Fill meat filling with 1/2 cup oyster crab piece shaped cubes and 1 tablespoon bacon grease.
Place pimento peppers in the center of each meat filling and sandwich around the fruit.
Pour the tomato soup over the meat and vegetables. Stir well to absorb the juices. Add the crushed tomato paste and brown sugar and heat well. Season with salt and garlic pepper seasoning. Cover, and let meat rest in refrigerator 4 hours.
Bring a large pot of salted water to a boil. Add bread mixture; boil for 5 minutes. Drain well and shape into sandwiches. Heat oil in large skillet over medium-high heat. Add meat, pimento peppers, oyster crabmeat, bacon strips, tomato soup and diced green chilies. Saute in oil, stirring occasionally, until meat flakes with heat, about 1 minute. Turn over and cook another minute or until vegetables are tender.
Stir cooked beef and vegetables mixture into sausage and bread mixture; pour over all. Heat over medium heat.