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2 cups flour
2 cups vegetable oil
1 cup diced white onions
1/2 cup diced celery
1 cup diced green bell pepper
4 cloves garlic, minced
2 tablespoons peanut oil
6 plum tomatoes, peeled, seeded and diced
3 bay leaves
1 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon crushed dried thyme
1 teaspoon paprika
1 teaspoon celery seeds
1 pound andouille sausage
2 quarts chicken stock
2 dozen raw shrimp, shells off, tails on
2 dozen cooked crawfish tails, 6 crawfish reserved, for garnish
1/2 pound lump crab meat
2 dozen oysters, shucked
Salt and black pepper, to taste
Hot pepper sauce and file powder, to taste for individual servings
In a heavy saucepan over medium heat combine flour with vegetable oil to make roux. Stir continuously to make sure that mixture does not scorch until dark brown color with nutty aroma is achieved. In heavy stock pot, saute onions, celery, peppers and garlic in peanut oil until vegetables are soft approximately 15 minutes. Add tomatoes, spices, sausage and chicken stock. Slowly add 2/3 to 1 cup of roux 1 tablespoon at a time. When proper thickness, add shrimp and cook until opaque. Lower heat and simmer. Next add crawfish, crabmeat and oysters. Let simmer for another half hour.
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