INGREDIENTS
3/4 cup vegetable oil
1 (16 oz.) bag corn
1 cup flour
1/4 cup chopped yellow onion
1 1/4 cup chopped green onion, divided
1 clove garlic, minced
2 cups chopped green bell pepper
1 cup chopped celery
2 TBSP. fresh parsley
2 cups crushed canned tomatoes
4 cups chicken stock
2 bay leaves
1/2 tsp. dried thyme leaves
1 tsp. hot pepper sauce
1 tsp. salt
1 lb. medium shrimp,peeled
1 lb. lump crabmeat
1 pt. fresh oysters with liquor
Cooked rice
DIRECTIONS
In a large heavy pot or dutch oven, heat the oil over medium heat and add flour.
Cook, stirring constantly to make a dark brown roux.
Add onion, 1 cup green onion, garlic, bell pepper, celery, and 2 tsp. parsley.
Cook, stirring often for 10 minutes or until lightly golden.
Add the tomatoes, chicken stock, bay leaves, thyme, hot sauce and salt.
Reduce heat to medium-low and simmer, uncovered for 45 minutes.
Add frozen shrimp last ten minutes of cooking.
Add shrimp and crabmeat; simmer for 6 to 8 minutes or until shrimp turn pink.
Remove and discard bay leaves.
Add oysters, if desired, and cook for 3 to 4 minutes, or until edges of oysters curl.
Remove from heat.
Add remaining green onions and a bit more fresh parsley and serve with the rice and additional hot sauce, if desired.
Serves 8.
