Ingredients
- ¾ cup vegetable oil
- ¾ cup flour
- 10 oz okra (optional)
- 2 cups onion, chopped
- 1 cup celery, chopped
- 1½ cups bell pepper, chopped
- 6 cloves garlic, minced
- 6 cups shrimp stock or water
- 8 oz clam juice (optional)
- ½ tsp oregano
- ½ tsp thyme
- 2 bay leaves
- 1½ tsp salt
- ½–1 tsp cayenne pepper
- Black pepper to taste
- 2 tbsp fresh chopped parsley
- 1 lb Andouille sausage, cut in pieces
- 1 lb shrimp
- ½ pint (or more) oysters
- ½ lb crawfish (optional)
- 4 chopped green onions, for topping
Make it step by step
- Heat oil in a 6–8 quart pot, then gradually whisk in the flour. Cook over medium heat for 20 minutes until very dark reddish brown. Stir constantly, especially towards the end. The best roux is quite dark, but don’t let it burn.
- Stir the onion, celery, bell pepper, and garlic into the roux. Cook 10 minutes (or 15 minutes if using okra).
- Slowly and gradually whisk in the shrimp stock.
- Add the clam juice, oregano, thyme, bay leaves, salt, cayenne, pepper, and parsley. Simmer 15 minutes.
- Add the Andouille sausage, and simmer for another 30–40 minutes.
- Add the shrimp, oysters, and crawfish at the end, and simmer just until cooked through.
- Top with chopped green onions.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Wikibooks Cookbook by Wikibooks contributors, under CC BY-SA 4.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.