MAKES 6 TO 8 SERVINGS
Courtesy of Loren Wood
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 1½ 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
- 1½ cups beer, such as Abita Amber
- 6 cups seafood stock
- 2 tablespoons filé powder
- 2 bay leaves
- 2 teaspoons Cajun seasoning
- 1 (8-ounce) container crab clawmeat, picked free of shells
- 3 teaspoons Worcestershire sauce
- 2 tablespoons kosher salt
- 1½ teaspoons cayenne pepper
- 1 pound medium fresh shrimp,peeled and deveined
- 1 pound red snapper fillets,chopped
- 2 (8-ounce) containers shuckedoysters
- 1 (8-ounce) container jumbo lumpcrabmeat, picked free of shells
- ¼ cup chopped fresh parsley
- Hot cooked rice
Garnish: chopped green onion
1. 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.
2. Add onion, bell pepper, celery, garlic,
and okra. Cook vegetables, stirring often,
for 5 minutes. Add beer, stock, 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.
3. Add shrimp, fish, oysters, and lump
crabmeat to mixture. Cook for 8 to
10 minutes or until seafood is cooked
through; add parsley.
4. Serve with rice, and garnish with
green onion, if desired.