1 pound 35 count shrimp, peeled and deveined
	1 cup chopped bell pepper
	1/4 cup diced garlic
	1 pound jumbo lump crabmeat
	1/2 pound sliced andouille sausage
	2 dozen shucked oysters, reserve liquid
	1 pound claw crabmeat
	3 quarts shellfish stock
	1 cup vegetable oil
	2 cups sliced green onions
	1 1/2 cups flour
	1/2 cup chopped parsley
	2 cups chopped onions
	salt and cayenne pepper to taste
	1 cup chopped celery
	dash of Pepper Sauce
	In a two gallon stock pot, heat oil over medium high heat. Once oil is hot,
	add flour and using a wire whisk, stir constantly until brown roux is
	achieved. Do not allow roux to scorch. Should black specks appear in roux,
	discard and begin again. Once roux is golden brown, add onions, celery,
	bell pepper and garlic. Saute approximately three to five minutes, or
	until vegetables are wilted. Add andouille, blend well into vegetable
	mixture and saute an additional two to three minutes. Add claw crabmeat
	and stir into roux, as this will begin to add seafood flavor to the
	mixture. Slowly add hot shellfish stock, one ladle at a time, stirring
	constantly until all is incorporated. Bring to a low boil, reduce to
	simmer and cook approximately thirty minutes. Add additional stock if
	necessary to retain volume. Add green onions and parsley and season to
	taste using salt, pepper and Pepper Sauce. Fold shrimp, lump crabmeat,
	oysters and reserved liquid into soup. Return to a low boil and cook
	approximately five minutes. Adjust seasonings and serve over cooked rice. 
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