1 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups chopped onion
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 cup chopped celery
3 tablespoons minced garlic
3 cups chopped okra
1 1/2 cups beer, such as Abita Amber
6 cups seafood stock (I used a stock that I made from our last crawfish boil. Just boil the heads and shells with onion, celery, and bay leaves. Be sure to taste afterward though. It’s already seasoned so you may not need the cajun seasoning listed below.)
2 tablespoons file powder
2 bay leaves
2 teaspoons Cajun seasoning
1 (8-ounce) container crab claw meat, picked free of shells
3 teaspoons Worcestershire sauce
2 tablespoons kosher salt
1 1/2 teaspoons cayenne pepper
1 pound medium fresh shrimp, peeled and deveined
1 pound red snapper fillets, chopped
2 (8-ounce) containers shucked oysters
1 (8-ounce) container jumbo lump crabmeat, picked free of shells
1/4 cup chopped fresh parsley
Hot cooked rice
Garnish: chopped green onion
- In an 8-quart stockpot, heat oil over medium heat for about 5 minutes; add flour, and stir together to form a roux. Cook, stirring often, until roux is the color of peanut butter, about 20 minutes.
- Add onion, bell pepper, celery, garlic, and okra. Cook vegetables, stirring often, for 5 minutes. Add beer, stock, file powder, bay leaves, Cajun seasoning, crab claw meat, Worcestershire, salt, and cayenne. Bring mixture to a boil; reduce heat to medium, and simmer for about 1 hour.
- Add shrimp, fish, oysters, and lump crabmeat to mixture. Cook for 8 to 10 minutes or until seafood is cooked through; add parsley.
- Serve with rice, and garnish with green onion, if desired.
By Loren Wood
Picture and recipe were provided by http://www.louisianacookin.com.