Ingredients
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1/2 cup vegetable oil
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1/2 cup all-purpose flour
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1 large onion, diced
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1/2 cup chopped fresh parsley
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1/2 cup chopped celery
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1/2 cup chopped red bell pepper
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6 cloves minced garlic
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4 cups chicken broth
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1 teaspoon salt
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1 teaspoon creole seasoning (Tony Chachere's)
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2 lbs shrimp or 2 lbs chicken (etc.)
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1/2 cup chopped green bell pepper
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1/2 cup sliced scallion
Instructions
- In a large stockpot combine oil and flour and cook over medium-high heat about 15 minutes or until it turns very dark brown, almost between brown and black.
- You will have to stir almost constantly.
- This is called the roux.
- Add onions, parsley, celery, bell peppers, scallions and garlic and cook about 10 more minutes or until vegetables are tender, stirring regularly.
- Add broth, salt, and creole seasoning.
- (If you like you may also add a 10 oz package of frozen okra at this point, but I despise the stuff).
- Cover pot and simmer 15 minutes stirring occasionally.
- Add your chosen combination of meat at this point and simmer an additional 10 minutes (if using whole pieces of crab like claws, or blue crab halves cook a little longer to ensure they're cooked all the way.).
- Ladle over steamed white rice.