2 tbsp RawSpiceBar’s Filé Powder
2 tbsp RawSpiceBar’s Cajun Seasoning, Freshly Ground
1 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups chopped onion
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 cup chopped celery
3 tbsp minced garlic
3 cups chopped okra
1 1/2 cups beer, such as Abita Amber
6 cups seafood stock
2 bay leaves
1 (8-ounce) container crab claw meat, picked free of shells
3 tsp Worcestershire sauce
2 tbsp kosher salt
1 1/2 tsp cayenne pepper
1 pound medium fresh shrimp, peeled and deveined
1 pound red snapper fillets, chopped
2 (8-ounce) containers shucked oysters
1 (8-ounce) container jumbo lump crabmeat, picked free of shells
1/4 cup chopped fresh parsley
Hot cooked rice
Chopped green onion (For Garnish)
- In an 8-quart stockpot, heat oil over medium heat for about 5 minutes; add flour, and stir together to form a roux. Cook, stirring often, until roux is the color of peanut butter, about 20 minutes.
- Add onion, bell pepper, celery, garlic, and okra. Cook vegetables, stirring often, for 5 minutes. Add beer, stock, RawSpiceBar’s Filé Powder, bay leaves, RawSpiceBar’s Cajun Seasoning, Freshly Ground, crab claw meat, Worcestershire, salt, and cayenne. Bring mixture to a boil; reduce heat to medium, and simmer for about 1 hour.
- Add shrimp, fish, oysters, and lump crabmeat to mixture. Cook for 8 to 10 minutes or until seafood is cooked through; add parsley.
- Serve with rice, and garnish with green onion, if desired.