Hearty Louisiana seafood stew featuring shrimp, crab, and sausage in a rich, aromatic broth.
# What you'll need:
→ Base and Roux
01 - 1/2 cup all-purpose flour
02 - 1/2 cup vegetable oil
→ Proteins
03 - 1 pound andouille sausage, sliced
04 - 1 pound shrimp, peeled and deveined
05 - 1 pound crab meat (lump or claw)
→ Vegetables and Aromatics
06 - 1 green bell pepper, finely chopped
07 - 2 celery stalks, finely chopped
08 - 1 large onion, finely chopped
09 - 3 cloves garlic, minced
→ Liquids and Seasonings
10 - 6 cups chicken or seafood stock
11 - 1 can (14.5 ounces) diced tomatoes (optional)
12 - 1 cup okra, sliced 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 freshly ground black pepper, to taste
→ Garnish and Serving
19 - 2 green onions, chopped
20 - Fresh parsley, chopped
21 - Cooked white rice, for serving
# Method:
01 - In a large heavy-bottomed pot, combine flour and vegetable oil over medium heat. Stir continuously for 20 to 30 minutes until the roux attains a deep brown color.
02 - Add chopped bell pepper, celery, onion, and minced garlic to the roux. Stir well and cook until the vegetables are softened.
03 - Incorporate the sliced andouille sausage, bay leaves, dried thyme, and Cajun seasoning. Cook until the sausage begins to brown lightly.
04 - Pour in chicken or seafood stock and optional diced tomatoes. Bring mixture to a boil, then reduce heat and let simmer for 45 minutes.
05 - Add sliced okra or reserve filé powder for finishing. Continue to simmer for an additional 10 minutes.
06 - Stir in shrimp and crab meat. Cook until the shrimp turns pink and opaque, approximately 5 to 7 minutes.
07 - Stir in Worcestershire sauce and hot sauce. Adjust salt and pepper as needed. Garnish servings with chopped green onions and parsley. Serve hot over cooked white rice.
