blue-crabThis is a very simple yet very robust meal I like to make on Sundays when I have a bit of time. It’s not a particularly difficult recipe and is always a favorite. Sometimes I’ll add a chipotle pepper and let the pot simmer on low for a couple hours. I’ve had neighbors come to the door to ask what I was cooking from half way down the block.

INGREDIENTS:

  • 1 pound peeled and deveined shrimp
  • 1 pound White Lump Crab meat
  • 4 stalks of Celery chopped
  • 1 tin of medium sized smoked oysters
  • 2 cups low sodium chicken stock
  • 2 cups of All Purpose Flour
  • 2 large Yellow Onions diced
  • 1/2 cup Chopped Chives
  • 2 tbsp Thyme
  • 4 tbsp Parsley
  • 2 Bay Leaves
  • 1 1/2 tbsp Black Pepper
  • 1 tbsp White Pepper
  • 1 tsp Cayenne Pepper
  • 1 tsp Paprika
  • 2 tbsp Zataran’s Shrimp and Crab boil
  • 1 tbsp Lemon Zest
  • 3/4 cup vegetable oil
  • 1 tbsp of butter
  • Salt to taste

ROUX: In small sauce pan add 1/2 cup of oil and 2 cups of flour. Mix into paste and add oil until you reach a peanut butter consistency. Heat mixture on medium high heat and stir continually until medium brown. Remove from heat and continue to stir for 5 minutes.

STEW: Sauté onions and celery for 8 minutes, add garlic and continue for 3 minutes. Add black and white pepper, cayenne, paprika, thyme, bay leaves, lemon zest, 1/4 cup of chives, and pinch of salt, stir. Add shrimp, crab, crab boil, oysters, and broth, stir. Bring to boil and reduce to simmer. Simmer for 40 minutes, stirring occasionally. Add roux incrementally and stir in with whisk until desired consistency is reached. Garnish with remaining chives.

Beer Pairing: Abita Jockamo