Ingredients:

  • 1 cup (120g) all-purpose flour
  • ¾ cup (170g) vegetable oil (Canola or Peanut oil preferred)
  • 1 large yellow onion, chopped (approx. 200g)
  • 1 green bell pepper, chopped (approx. 150g)
  • 3 celery stalks, chopped (approx. 150g)
  • 4 cloves garlic, minced (approx. 12g)
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper (adjust to taste!)
  • 6 cups (1.4L) chicken broth (low sodium preferred)
  • 1 (14.5 ounce / 411g) can diced tomatoes, undrained
  • 1 pound (450g) andouille sausage, sliced
  • 1 pound (450g) large shrimp, peeled and deveined
  • ½ pound (225g) lump crab meat, picked over for shells
  • 1/2 pound (225g) oysters, shucked (optional)
  • 2 tablespoons chopped fresh parsley, for garnish
  • Cooked white rice, for serving
  • Hot sauce, for serving (optional)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. In the Dutch oven, heat the oil over medium heat. Gradually whisk in the flour. Cook, stirring constantly, until the roux turns a rich, dark brown color (peanut butter to dark chocolate). This takes patience! Don't burn it!.
  2. Add the onion, bell pepper, and celery to the roux. Cook until softened, about 5-7 minutes.
  3. Stir in the garlic, bay leaves, thyme, oregano, and cayenne pepper. Cook for 1 minute, until fragrant.
  4. Gradually whisk in the chicken broth to avoid lumps. Stir in the diced tomatoes and andouille sausage. Bring to a simmer.
  5. Reduce heat and simmer for at least 1 hour, stirring occasionally, allowing the flavors to meld.
  6. Gently stir in the shrimp, crab meat, and oysters (if using). Cook until the shrimp is pink and cooked through, and the crab is heated through, about 5-7 minutes. Don't overcook the seafood!
  7. Remove the bay leaves. Season with salt and pepper to taste. Garnish with fresh parsley and serve hot over cooked white rice. Offer hot sauce on the side.