Ingredients:
1/4 cup vegetable oil
1/3 cup White Flour
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
2 tablespoons minced garlic
1-14 ounce can diced tomato
1 teaspoon Cajun Seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried thyme
4 cups water
3 cups chicken broth
2 Bay Leaves
1/2 teaspoon Tabasco
1/2 pound peeled shrimp
1/2 pound white crabmeat
12 shucked oysters
1/4 cup chopped green onions
1/4 cup minced parsley
4 to 6 cups cooked rice
Preparation
Directions:
In a medium size stockpot, heat vegetable oil, add flour and cook until dark roux forms. Add half of onion, celery and bell pepper, cook for 5 minutes. Stir in garlic, continue to cook for 5 minutes.
Stir in diced tomato, onion powder, garlic powder, dried thyme and simmer for 10 minutes.
Stir in water, chicken broth, bay leaves and Tabasco, bring to boil, lower fire to medium and simmer for 45 minutes.
Stir in shrimp and simmer for 5 minutes. Add oyster, crabmeat and simmer for additional 5 minutes.
Stir in green onions and parsley.
Serve each serving with a cup of steamed rice.
