Recipe by Toby Jermain
The original version of this recipe was published about 25-30 years ago in "Sonde Off", Schlumbrger Well Service's employee magazine and was submitted to the magazine by an employee who was Cajun.
- 1⁄2 cup lard
- 1⁄2 cup flour
- 2 -3 cloves garlic, minced
- 1 -2 large onion, chopped
- 1 -2 green bell pepper, seeded and chopped
- 3 quarts water or 3 quarts broth
- 8 ounces claw crabmeat, picked over for shell and catilage pieces (fresh or frozen)
- 3 -4 whole crabs, cleaned and halved
- 1 -2 lb shrimp, peeled and deveined if desired (or left in shell, head-on, for more flavor)
- 1 pint oyster, drained with liquid reserved
- 1⁄2 cup chopped fresh parsley
- salt & freshly ground black pepper
- cayenne pepper
- hot cooked rice, as accompaniment
- file powder, for passing (optional)
Directions See How It's Made
- Make roux of melted lard and flour in heavy iron pot over medium-low heat.
- Cook slowly, stirring often, until peanut-butter brown.
- Be careful not to let it burn; if it does, throw it out and start over.
- Add onion, garlic, and green pepper, and stir in to cool the roux.
- Slowly stir in water or broth, and add salt, pepper and cayenne generously to taste (season well).
- Add fresh claw crabmeat and cleaned whole crabs, and cook for about 1 hour.
- Add shrimp and liquid from oysters, and cook about 5 minutes.
- Add parsley, green onions, and oysters about 15 minutes before serving, and continue to cook over low heat stirring occasionally.
- Serve over rice, with file on the side.
- Can be frozen before adding oysters.
- Thaw, heat, and add oysters 15 minutes before serving.