Ingredients
Scale
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, diced
- 1 large green bell pepper, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 tablespoon cajun seasoning
- 1 teaspoon dried thyme
- 1 bay leaf
- 8 cups seafood stock or chicken stock
- 1 pound turkey sausage, sliced
- 1 pound shrimp, peeled and deveined
- 1 pound crabmeat
- Cooked white rice for serving
Instructions
- In a large pot, heat the vegetable oil over medium heat. Gradually whisk in the flour to make the roux, stirring constantly until it turns dark brown (about 20-30 minutes).
- Add the diced onion, bell pepper, and celery to the roux; sauté for 5-7 minutes until softened.
- Stir in minced garlic along with cajun seasoning, thyme, and bay leaf; cook for an additional minute.
- Slowly pour in the seafood or chicken stock while stirring to avoid lumps; bring to a boil.
- Add sliced turkey sausage and reduce heat; simmer for about 20 minutes.
- Gently add shrimp and crabmeat; simmer for another 10-15 minutes until seafood is cooked through.
- Remove the bay leaf and adjust seasoning with salt and pepper.
- Serve hot over cooked white rice.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Simmering
- Cuisine: Cajun
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg