posted by DBR 02-16-100 11:00 AM
1/2 cup oil
1/2 cup flour
1 large onion, chopped
1 bell pepper, chopped
3 ribs celery, chopped
4 cloves garlic, minced
1 gallon shrimp stock *
1 teaspoon thyme
Salt, freshly ground black pepper and cayenne pepper to taste
1 pound shrimp, peeled and deveined
1 pound fresh lump crabmeat, picked over
1 pint fresh oysters with oyster liquor reserved
Cooked white rice
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. This can take as long as 45 minutes, but keep stirring Just before the roux reaches the proper color, add the vegetables and stir. 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.
YIELD: 10-12 servings.
* May substitute Chicken broth for a quick fix, but don't use water! For a different variation substitute the seafood with chicken and smoke sausage.
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