Louisiana classic with shrimp, crab, sausage, and rich savory vegetables. Warm, bold, and ideal for any meal.
# Components:
→ Primary Ingredients
01 - 1/2 cup all-purpose flour
02 - 1/2 cup vegetable oil
03 - 1 pound andouille sausage, sliced
04 - 1 pound shrimp, peeled and deveined
05 - 1 pound crab meat, lump or claw
→ Vegetables
06 - 1 green bell pepper, chopped
07 - 2 celery stalks, chopped
08 - 1 large onion, chopped
09 - 3 cloves garlic, minced
→ Liquids and Broth
10 - 6 cups chicken or seafood stock
11 - 1 can (14.5 ounces) diced tomatoes, optional
→ Flavorings
12 - 1 cup sliced okra or 1 tablespoon filé powder
13 - 2 bay leaves
14 - 1 teaspoon dried thyme
15 - 1 tablespoon Cajun seasoning
16 - 1 tablespoon Worcestershire sauce
17 - Hot sauce, to taste
18 - Salt and black pepper, to taste
→ Garnish and Accompaniment
19 - 2 green onions, chopped
20 - Fresh parsley, chopped
21 - Cooked white rice
# Method steps:
01 - In a large stockpot over medium heat, combine all-purpose flour and vegetable oil. Continually stir for 20 to 30 minutes until the roux becomes a deep brown color.
02 - Add chopped green bell pepper, celery stalks, large onion, and minced garlic to the roux. Cook until the vegetables have softened.
03 - Incorporate sliced andouille sausage, bay leaves, dried thyme, and Cajun seasoning. Cook until the sausage gains light browning.
04 - Pour in chicken or seafood stock and optional diced tomatoes. Bring the mixture to a boil, then reduce to a simmer for 45 minutes.
05 - Add sliced okra to the pot, or reserve filé powder for final thickening. Continue to simmer for an additional 10 minutes.
06 - Stir in peeled and deveined shrimp and crab meat. Cook until shrimp turns pink and opaque, approximately 5 to 7 minutes.
07 - Blend in Worcestershire sauce and hot sauce as desired. Adjust the seasoning with salt and black pepper to taste. Garnish with chopped green onions and fresh parsley. Serve ladled over cooked white rice.
