Ingredients Jump to Instructions ↓

  1. 1/2 cup oil

  2. 1/2 cup flour

  3. 1 large onion, chopped

  4. 1 bell pepper, chopped

  5. 3 ribs celery, chopped

  6. 4 cloves garlic, minced

  7. 1 gallon shrimp stock

  8. 1 teaspoon thyme

  9. Salt, freshly ground black pepper and cayenne pepper to taste

  10. 1 pound shrimp, peeled and deveined

  11. 1 pound fresh lump crabmeat, picked over

  12. 1 pint fresh oysters with oyster liquor reserved

  13. Cooked white rice

Instructions Jump to Ingredients ↑

  1. 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.

  2. Add the seafood about 5 minutes before serving, and cook over low heat just until the shrimp turn pink. Serve over rice.


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