Description
A delicious and hearty dish that celebrates the bold flavors of Louisiana, filled with fresh seafood and savory sausage in a rich broth.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 pound crabmeat
- 1 pound andouille sausage, sliced
- 1 cup onion, chopped
- 1 cup bell pepper, chopped
- 1 cup celery, chopped
- 4 cloves garlic, minced
- 6 cups seafood stock or chicken broth
- 1 can (14.5 oz) diced tomatoes
- 2–3 bay leaves
- 1 tablespoon Cajun seasoning
- Salt and pepper to taste
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- Cooked rice for serving
- Chopped green onions for garnish
- Hot sauce (optional)
Instructions
- In a large pot, heat the oil over medium heat. Stir in the flour to make a roux, cooking until it turns a dark brown color, about 15-20 minutes.
- Add the onion, bell pepper, and celery (the Holy Trinity) to the roux and cook for about 5 minutes until softened.
- Stir in the garlic and sauté for another minute.
- Add the sausage and cook until browned, about 5 minutes.
- Pour in the seafood stock and diced tomatoes, then add the bay leaves, Cajun seasoning, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 30 minutes, allowing flavors to meld.
- Add the shrimp and crabmeat, cooking for an additional 5-7 minutes until the shrimp are pink and cooked through.
- Remove bay leaves before serving.
- Serve over cooked rice and garnish with green onions and hot sauce if desired.
Notes
Make your roux slowly for the best flavor. Use fresh seafood when possible and adjust spices to taste.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Louisiana Creole
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 150mg