Ingredients
- vegetable oil3/4 cup
- flour3/4 cup
- okra, optional10 oz
- onion, chopped2 cup
- celery, chopped1 cup
- bell pepper, chopped1 1/2 cup
- garlic, minced6 clove
- shrimp stock, or water6 cup
- clam juice, optional8 oz
- oregano1/2 tsp
- thyme1/2 tsp
- bay leaves2
- salt1 1/2 tsp
- cayenne pepper1/2–1 tsp
- black pepper, to taste
- parsley, fresh, chopped2 tbsp
- andouille sausage, cut in pieces1 lb
- shrimp1 lb
- oysters, or more1/2 pint
- crawfish, optional1/2 lb
- scallions, chopped, for topping4
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Heat oil in a 6–8 quart pot, then gradually whisk in the flour. Cook over medium heat for 20 minutes until very dark reddish brown. Stir constantly, especially towards the end. The best roux is quite dark, but don’t let it burn.
Stir the onion, celery, bell pepper, and garlic into the roux. Cook 10 minutes (or 15 minutes if using okra).
Slowly and gradually whisk in the shrimp stock.
Add the clam juice, oregano, thyme, bay leaves, salt, cayenne, pepper, and parsley. Simmer 15 minutes.
Add the Andouille sausage, and simmer for another 30–40 minutes.
Add the shrimp, oysters, and crawfish at the end, and simmer just until cooked through.
Top with chopped green onions.
