Recipe by Rita~
You can adjust the spice to how hot you like the heat. This is a thick Creole-style stew. You can add browned chicken as well.You can half the recipe.
Top Review by Cloverleaf
Oh my gosh, this was soooo good. Will make again. It was very easy to make. I had not made a roux before, but remembered watching Food Network and saw how they did it and it worked. I cooked up all the ingredients except the fish , and put it in the crock pot, then about half an hour before serving added the shrimp and crab. Worked great!!! Thanks!!!
- 1⁄2 cup oil
- 3⁄4 cup flour
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 4 celery ribs, chopped
- 6 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 lb okra, trimmed and sliced
- 1 gallon shrimp stock or 1 gallon chicken stock or 1 bottle clam juice
- 2 bay leaves
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon hot pepper sauce (optional)
- fresh ground black pepper
- cayenne pepper
- 1 lb andouille sausage, sliced about 1/4 inch thick on the bias,browned,fat removed
- 3 lbs medium shrimp, peeled and deveined seasoned with
- 1 tablespoon creole seasoning or 1 tablespoon Old Bay Seasoning
- 2 lbs fresh lump crabmeat, picked over
- 6 cups cooked long-grain white rice
- Heat the oil in a large heavy pot and add the flour.
- Cook the roux, stirring constantly.
- Just as the roux reaches light brown color, add the vegetables and stir.
- When the vegetables are tender, add the stock, spices, cooked andouille sausage, salt, and peppers.
- Stir until the roux is dissolved, and simmer over low heat for one hour.
- Add the shrimp about 5 minutes before serving, then add the crabmeat by the handful, then cook over low heat just until the shrimp turn pink and the crabmeat is warmed through.
- remove bay leaves.
- Serve in large soup or gumbo bowls over about 1/2 cup of cooked rice per serving.