Ingredients:

  • 1 cup (237 ml) vegetable oil
  • 1 cup (125g) all-purpose flour
  • 1 large yellow onion, chopped (approx. 1 1/2 cups)
  • 1 large green bell pepper, chopped (approx. 1 cup)
  • 3 celery stalks, chopped (approx. 1 cup)
  • 4 cloves garlic, minced (approx. 1 tablespoon)
  • 8 cups (1.9 L) chicken broth (low-sodium)
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 pound (450g) Andouille sausage, sliced
  • 2 teaspoons Cajun seasoning (such as Tony Chachere's)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (or more, to taste)
  • 2 bay leaves
  • Salt and black pepper to taste
  • 1 pound (450g) medium shrimp, peeled and deveined
  • 1 pound (450g) lump crab meat, picked over for shells
  • Cooked white rice, for serving
  • Chopped fresh parsley, for garnish
  • Hot sauce, for serving (optional)

Instructions:

  1. In a large, heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly. Reduce heat to medium-low and continue to cook, stirring constantly, until the roux is a deep, dark reddish-brown color (like chocolate). This can take 30-45 minutes.
  2. Add the chopped onion, bell pepper, and celery (the holy trinity) to the roux and cook, stirring frequently, until softened, about 8-10 minutes. Add the minced garlic and cook for another minute, until fragrant.
  3. Gradually pour in the chicken broth, stirring constantly to prevent lumps. Add the diced tomatoes, Andouille sausage, Cajun seasoning, thyme, oregano, cayenne pepper, and bay leaves. Bring to a simmer.
  4. Reduce heat to low, cover, and simmer for at least 1 hour, or up to 2 hours, stirring occasionally, to allow the flavors to meld.
  5. Increase heat to medium. Add the shrimp and crab meat. Cook until the shrimp are pink and opaque and the crab meat is heated through, about 5-7 minutes. Do not overcook!
  6. Remove bay leaves. Taste and adjust seasoning with salt and black pepper as needed.
  7. Serve hot over cooked white rice, garnished with chopped fresh parsley and a dash of hot sauce, if desired.