It never fails  every time it gets cold and we see just a little of snow, we feel it’s time to bring out the soups and comfort foods to stay warm. Today is no different. Please stay warm and enjoy this recipe:



  1. 1 cup vegetable oil
  2. 1 cup all-purpose flour
  3. 1 1/2 cups chopped onion
  4. 1 cup chopped green bell pepper
  5. 1 cup chopped red bell pepper
  6. 1 cup chopped celery
  7. 3 tablespoons minced garlic
  8. 3 cups chopped okra
  9. 1 1/2 cups beer, such as Abita Amber
  10. 6 cups seafood stock
  11. 2 tablespoons file powder
  12. 2 bay leaves
  13. 2 teaspoons Cajun seasoning
  14. 1 (8-ounce) container crab claw meat, picked free of shells
  15. 3 teaspoons Worcestershire sauce
  16. 2 tablespoons kosher salt
  17. 1 1/2 teaspoons cayenne pepper
  18. 1 pound medium fresh shrimp, peeled and deveined
  19. 1 pound red snapper fillets, chopped
  20. 2 (8-ounce) containers shucked oysters
  21. 1 (8-ounce) container jumbo lump crabmeat, picked free of shells
  22. 1/4 cup chopped fresh parsley
  23. Hot cooked rice
  24. Garnish: chopped green onion
  1. 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.
  2. Add onion, bell pepper, celery, garlic, and okra. Cook vegetables, stirring often, for 5 minutes. Add beer, stock, file powder, bay leaves, Cajun seasoning, crab claw meat, Worcestershire, salt, and cayenne. Bring mixture to a boil; reduce heat to medium, and simmer for about 1 hour.
  3. Add shrimp, fish, oysters, and lump crabmeat to mixture. Cook for 8 to 10 minutes or until seafood is cooked through; add parsley.
  4. Serve with rice, and garnish with green onion, if desired.


Source: Louisiana Cooking


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