1 Cup vegetable oil
1 Cup flour
4 Tbsp chopped garlic
4 Cups chopped onions
2 Cups chopped celery
2 Cups chopped bell pepper
5 Cups chicken stock
3 Heaping Tbsp Joe's Hot Stuff
4 Cups long grain rice
3 Pounds peeled deveined shrimp
1 Pound crabmeat
2 Cups chopped green onions or tomatoes (optional)
"First you make a roux" - the classic opening line of many a Cajun or Creole recipe...
Mix vegetable oil and flour in a very clean, heavy skillet. Turn on heat to low. Stir mixture constantly until a rich brown color appears (30 minutes or more). Remove from heat, continuing to stir, and allow to cool five minutes or so. Roux may be made ahead and refrigerated or frozen, tightly covered.
Pour warm roux into large dutch oven or stockpot and place on heat.
Add garlic, onions, celery, and peppers to the roux. Very lightly cook vegetables in roux until they reach the desired tenderness.
Add chicken stock and Joe's Hot Stuff seasoning to stockpot. Instead of all chicken stock, a mixture of half chicken and half seafood stock may be used. Bring to a boil, stirring well.
Add rice and return to a boil, again stirring well. Cover and reduce heat to simmer. Set timer for 10 minutes.
Saute shrimp and crabmeat in oil in the skillet until firm and slightly pink. Remove from heat and wait for timer to go off.
Uncover stockpot and add shrimp and crabmeat. The optional green onions and/or tomatoes may be added at this time. Quickly turn entire mixture in stockpot from top to bottom. Re-cover and simmer an additional 15 minutes until done.
Makes 12 servings.
This recipe started out as part of the class handout for the New Orleans School of Cooking. It was modified to more closely follow the recipe as taught in the class and was changed from chicken and sausage to shrimp and crabmeat. If you're ever in New Orleans, do yourself a favor and sign up for their cooking class, it's well worth it!