Ingredients
- 3/4 cup oil (vegetable oil)
- 3/4 cup all-purpose flour
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1 bay leaf, crumbled
- 1 tablespoon salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 2 stalk celery, diced
- 1 bell pepper, diced
- 1/2 yellow onion, diced
- 1 cup okra, sliced (I used frozen okra)
- 3 to 4 garlic cloves, minced
- 6 cups chicken broth
- 2 cups clam juice
- 1 1/2 pounds raw shrimp (peeled, shells reserved)
- 1 can (14 1/2 ounce tomatoes (fire-roasted)
- 2 cups raw oysters (drained and cut into bite-size pieces)
- 1 pound fresh crab (crabmeat)
- 1 pound frozen crawfish (tail meat, thawed)
- 6 cups rice, cooked
- 4 green onions, chopped (garnish)
How to Make
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Step 1: Heat oil in a large skilled or pot over medium high heat. Stir in flour, cooking until smooth and darkened to a copper color. Stir in next 11 ingredients (thyme - garlic) and cook until vegetables are tender (20-30 minutes -- my okra was still frozen when I added it, so it probably took a bit longer to cook than if I used thawed or fresh okra). Remove from heat and let cool for at least 30 minutes -- can be done ahead of time.
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Step 2: In a large soup pot bring broth, clam juice and reserved shrimp shells (don't forget the shells as you will be surprised how much flavor they will add) and bring to a boil and then cook for 10 minutes. Remove shells and discard.
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Step 3: Stir vegetable mixture into broth and cook until thickened over medium heat (10 minutes).
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Step 4: Stir in tomatoes, seafood (oysters - shrimp) and simmer 20-30 minutes - but can be kept warm over very low heat.
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Step 5: Serve over rice and sprinkle with green onions, if desired.
We hope you enjoy this recipe!
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