Ingredients
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1 lb shrimp, peeled and de-veined (35-count)
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1 lb lump crabmeat
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2 dozen shucked oysters, reserve liquid
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3 quarts shellfish stock
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1 cup vegetable oil
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1 cup flour
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1 cup chopped celery
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1 cup chopped bell pepper
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1/4 cup diced garlic
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1/2 lb sliced andouille sausage
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1 lb claw crabmeat
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2 cups sliced green onions
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1/2 cup chopped parsley
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salt
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cayenne pepper
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2 cups chopped onions
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louisiana gold pepper sauce
Instructions
- In a 7-quart cast iron dutch oven, heat oil over medium-high heat.
- Sprinkle in flour and, using a wire whisk, stir constantly until brown roux is achieved. Do not allow roux to scorch. Should black specks appear in roux, discard and begin again.
- Once roux is golden brown, add onions, celery, bell pepper and garlic. Sauté approximately 3-5 minutes or until vegetables are wilted.
- Add andouille, blend well into vegetable mixture and sauté an additional 2-3 minutes.
- Add claw crabmeat and stir into roux. This will begin to add seafood flavor to the mixture.
- Slowly add hot shellfish stock, one ladle at a time, stirring constantly until all is incorporated.
- Bring to a low boil, reduce to simmer and cook approximately 30 minutes. Add additional stock if necessary to retain volume.
- Add green onions and parsley.
- Season to taste using salt, pepper and Louisiana Gold.
- Fold shrimp, lump crab meat, oysters and reserved oyster liquid into soup.
- Return to a low boil and cook approximately 5 minutes.
- Adjust seasonings and serve over cooked rice.