# Components:
→ Seafood and Proteins
01 - 1 pound andouille sausage, sliced
02 - 1 pound shrimp, peeled and deveined
03 - 1 pound crab meat, lump or claw
→ Vegetables and Aromatics
04 - 1 green bell pepper, chopped
05 - 2 stalks celery, chopped
06 - 1 large onion, chopped
07 - 3 cloves garlic, minced
08 - 1 cup okra, sliced (or 1 tablespoon filé powder)
09 - 2 green onions, chopped
10 - Fresh parsley, chopped, for garnish
→ Base and Liquids
11 - 1/2 cup all-purpose flour
12 - 1/2 cup vegetable oil
13 - 6 cups chicken stock or seafood stock
14 - 1 can (14.5 ounces) diced tomatoes, optional
→ Seasonings and Condiments
15 - 2 bay leaves
16 - 1 teaspoon dried thyme
17 - 1 tablespoon Cajun seasoning
18 - 1 tablespoon Worcestershire sauce
19 - Hot sauce, to taste
20 - Salt and black pepper, to taste
→ To Serve
21 - Cooked white rice
# Directions:
01 - Heat flour and oil in a large pot over medium heat, stirring constantly for 20 to 30 minutes until the mixture turns deep brown.
02 - Incorporate bell pepper, celery, onion, and garlic into the roux. Sauté until vegetables are softened.
03 - Add andouille sausage, bay leaves, dried thyme, and Cajun seasoning. Brown the sausage lightly, stirring well to combine the flavors.
04 - Pour in chicken or seafood stock and optional diced tomatoes. Increase heat to bring to a boil, then reduce to a simmer. Cook gently for 45 minutes, uncovered.
05 - Add sliced okra and simmer for an additional 10 minutes. Alternatively, if using filé powder, reserve it for finishing.
06 - Fold in shrimp and crab meat. Cook until shrimp are pink and opaque, approximately 5 to 7 minutes.
07 - Mix in Worcestershire sauce and hot sauce. Adjust seasoning with salt and pepper to preference. Remove from heat. Add green onions and chopped parsley. For added thickness, stir in reserved filé powder if desired. Ladle over steamed white rice to serve.
