Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Oil

  2. 1/2 cup 31g / 1.1oz Flour

  3. 1 cup 62g / 2 1/5oz Onion - chopped (large)

  4. 1 Bell pepper - chopped

  5. 3 Celery ribs - chopped

  6. 4 Garlic cloves - minced

  7. 1 Shrimp Stock - (see recipe)

  8. 1 teaspoon 5ml Thyme Salt - to taste Freshly-ground black pepper - to taste Cayenne pepper - to taste

  9. 1 lb 454g / 16oz Shrimp - peeled, deveined

  10. 1 lb 454g / 16oz Fresh lump crabmeat - picked over

  11. 1 Fresh oysters - with oyster liquor Reserved Cooked white rice

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat the oil in a large heavy pot and add the flour. Cook the roux, stirring constantly, to a light brown if you want it Creole-style, and to a dark, almost milk-chocolate color if you want it Cajun-style. Just before the roux reaches the proper color, add the vegetables and stir like hell, being careful not to spatter yourself. When the vegetables are tender, add the stock, salt, and peppers. Stir until the roux is dissolved, and simmer over low heat for one hour. Add the seafood about 5 minutes before serving, and cook over low heat just until the shrimp turn pink. Serve over rice. This recipe yields 10 to 12 servings.


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