½teaspooncayenne pepper (plus additional to taste, before serving)
½teaspoondried thyme
1teaspoonpaprika
¼teaspoononion powder
¼teaspoondried basil
6cupschicken stock
1teaspoonWorceshershire
1lbshrimp, peeled and deveined
1lbcrab meat
file power, to serve
Louisiana hot sauce, if desired
Cooked rice, to serve
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Instructions
Prepare all ingredients:-Chop onions, celery, and bell pepper.-Measure seasonings into a small bowl.-Slice andouille sausage into 1" slices and brown in a skillet over medium heat, 1-2 minutes each side.-Peel and devein shrimp.
Heat oil in a large stock pan or Dutch oven, over medium-low heat. Whisk in flour and stir continuously until it turns milk chocolate in color, 20-30 minutes. Watch carefully as it darkens. It if burns you will need to start over.
Increase heat to medium and stir in peppers, celery, and onions. Stir frequently for 5 minutes.
Stir in sausage, tomatoes, garlic, and seasonings. Cook an additional 3-4 minutes. Mixture will be very thick.
Add in chicken stock, Worcestershire, crab, shrimp, and bay leaves. Bring to a simmer, then reduce heat to medium-low and continue simmering an additional 5-10 minutes.
Taste and adjust seasonings. Serve over rice, with filé powder and Louisiana hot sauce, if desired.