Print Recipes
1Step 1
Brown sausage or ham in a Dutch oven over medium heat. Transfer to a paper towel to drain.
2Step 2
Drain the rendered fat from the pot and add 4 tablespoons (1/2 stick butter) and 1/4 cup vegetable oil. Once the butter has melted, whisk in 1/2 cup all-purpose flour a little at a time. Cook, stirring constantly with a wooden spoon or whisk until the roux turns dark mahogany brown, about 20 minutes.
3Step 3
Add onions, celery, and green bell pepper and cook, stirring, until softened, about 10 minutes. Add garlic, jalapeno or serrano peppers, bay leaf, 1 tsp salt, 1 tsp pepper, dried thyme, dried oregano, and cayenne pepper. and cook, stirring, for another 3 minutes.
4Step 4
Add 5 cups shrimp or shellfish stock, or chicken stock. Bring to a boil, add the reserved browned sausage, and simmer for 20 minutes.
5Step 5
Add peeled shrimp, lump crab meet, and okra. Return to a boil, then reduce the heat and simmer for another 10 minutes.
6Step 6
Add oysters. Cook just until the oysters are plump. Season with salt and pepper.
7Step 7
Serve over cooked jasmine rice. Sprinkle with chopped parsley and chopped green onion.
