Recipe courtesy of Jordan Babineaux
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3 hr 20 min
15 min
3 hr 5 min
Serves 12-15



To make roux, heat the oil in heavy skillet until very hot. Add the flour a little at a time, stirring constantly, until it forms a paste. Lower heat and continue to stir until dark brown, do not burn

Turn off heat and continue to stir until mixture stops bubbling.

Fill large pot half full with water. Season the chicken with the garlic powder, black pepper, red pepper and salt. Add the chicken, basil, rosemary, green pepper, celery, onion, sausage, crab legs and roux to the pot. Bring to full boil, stirring constantly to keep roux from sticking to bottom.

Reduce heat and simmer until the chicken is tender, about 2 1/2 hours. Add the shrimp, simmer about 30 minutes longer. Add the oysters and cook 5 minutes more. Serve with rice or crackers.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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