Meat & Poultry
1 pound hot Italian sausage OR andouille sausage
½ pound chopped ham OR bacon, turkey or chicken (I used turkey legs from Christmas Dinner).
¼ cup vegetable oil
2 tablespoons flour
2 minced garlic cloves
1 teaspoon thyme
1 dash of cayenne pepper
½ teaspoon black pepper
Kosher salt and garlic salt to taste
1 cup chopped onion
¾ cup chopped bell pepper
2 celery stalks
Celery salt and kosher salt to taste
2 quarts chicken stock
1 8 ounce can tomato sauce
½ cup chopped parsley
2 bay leaves
Optional: filé powder or okra to thicken the stock
3 King Crab legs in the shell
2 pounds medium sized raw deveined shrimp
3 8 ounce jars oysters
Dutch oven or cast iron skillet
Large covered soup pot
Large spoons or ladles
Brown the sausage in the skillet. Stir in the chopped turkey (or ham, bacon, or chicken). Using a slotted spoon, remove and set aside the sausage and turkey from the skillet, keeping the drippings in the pan.
In a small bowl, combine the flour and spices.
Over low heat, pour the vegetable oil in the skillet with the drippings. Add the flour mixture. Stir constantly for 20-25 minutes. The roux will be smooth with a copper color.
Note: Many people prefer a dark roux- the color of dark chocolate. This particular recipe and method make a copper color.
Sauté the trinity mix and garlic cloves in the roux.
Pour the chicken stock into the large soup pot over medium heat.
Add the crab legs in the shells to the stock. (The shells will help season the stock).
Note: Many people like to boil the shrimp shells with the stock as well.
Add the roux, tomato sauce, chopped parsley, and bay leaves.
Bring the stock to a boil, then reduce heat to simmer for 20 minutes.
Optional: If you prefer a thicker stock, add filé powder or okra as desired.
Lightly sear the shrimp in the skillet with the residue from the roux.
Add the shrimp and oysters to the large soup pot with the stock.
Simmer for 30 minutes.
Taste and add additional seasoning if desired.
Serve in soup bowls over white rice.