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Add a photoServings: 10
Ingredients
- 1/2 c. oil
- 1/2 c. flour
- 1 lrg onion minced
- 1 x bell pepper minced
- 3 x celery ribs minced
- 4 x garlic cloves chopped
- 1 gal Shrimp Stock (see recipe)
- 1 tsp thyme
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Cayenne pepper to taste
- 1 lb shrimp peeled, deveined
- 1 lb fresh lump crabmeat picked over
- 1 pt fresh oysters with oyster liquor
- Â Â reserved
- Â Â Cooked white rice
Directions
- Heat the oil in a large heavy pot and add in the flour. Cook the roux, stirring constantly, to a light brown if you want it Creole-style, and to a dark, almost lowfat milk-chocolate color if you want it Cajun-style.
- Just before the roux reaches the proper color, add in the vegetables and stir like hell, being careful not to spatter yourself. When the vegetables are tender, add in the stock, salt, and peppers. Stir till the roux is dissolved, and simmer over low heat for one hour.
- Add in the seafood about 5 min before serving, and cook over low heat just till the shrimp turn pink. Serve over rice.
- This recipe yields 10 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 10 servings | |
| Calories 251 | |
| Calories from Fat 116 | 46% |
| Total Fat 13.1g | 16% |
| Saturated Fat 1.31g | 5% |
| Trans Fat 0.28g | |
| Cholesterol 121mg | 40% |
| Sodium 312mg | 13% |
| Potassium 388mg | 11% |
| Total Carbs 10.24g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.03g | 1% |
| Protein 22.02g | 35% |
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