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.
1 cup canola oil, 1 cup flour
Increase heat to medium and stir in peppers, celery, and onions. Stir frequently for 5 minutes.
1 small white onion, 2 stalks celery, 1 medium green bell pepper
Stir in sausage, tomatoes, garlic, and seasonings. Cook an additional 3-4 minutes. Mixture will be very thick.
1 lb andoille sausage, 14 oz fire roasted tomatoes, 5 cloves garlic, 1 ½ teaspoon kosher salt, ¾ teaspoon black pepper, ½ teaspoon cayenne pepper (plus additional to taste, before serving), ½ teaspoon dried thyme, 1 teaspoon paprika, ¼ teaspoon onion powder, ¼ teaspoon dried basil
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.
6 cups chicken stock, 1 teaspoon Worceshershire, 1 lb shrimp, peeled and deveined, 1 lb crab meat, 3 bay leaves
Taste and adjust seasonings. Serve over rice, with filé powder and Louisiana hot sauce, if desired.
file power, to serve, Louisiana hot sauce, if desired, Cooked rice, to serve