Print
Total:
1 hr 30 min
Active:
45 min
Yield:
8 servings
Level:
Intermediate
Total:
1 hr 30 min
Active:
45 min
Yield:
8 servings
Level:
Intermediate

Ingredients

  • 1/4 cup canola or vegetable oil
  • 8 ounces andouille sausage, sliced 1/4-inch thick 
  • 1/3 cup flour 
  • 1 medium onion, diced 
  • 1 green bell pepper, diced 
  • 2 ribs celery, diced 
  • 3 tablespoons garlic powder 
  • 2 tablespoons seafood seasoning, such as Old Bay 
  • 1 teaspoon chipotle chile powder 
  • 1 teaspoon fresh thyme leaves 
  • One 28-ounce can crushed tomatoes 
  • 6 cups chicken stock 
  • Salt and pepper
  • 1 pound lump crabmeat 
  • 1 lobster tail, meat removed and diced into 1-inch pieces
  • 1 pound large shrimp, peeled and deveined 
  • Basmati rice, for serving 

Directions

Watch how to make this recipe.

Heat 1 tablespoon of the canola oil in a large Dutch oven over medium-high heat. Add the andouille and cook until browned, about 5 minutes; remove to a plate, leaving fat behind.

Reduce the heat to medium; add the remaining 3 tablespoons oil and the flour, and cook, stirring, until the roux reaches a light blond color, 5 to 6 minutes.

Add the onions, peppers and celery, and cook until the vegetables have softened, about 5 minutes.

Add the garlic powder, seafood seasoning, chipotle powder and thyme; cook for 1 minute.

Add the tomatoes, chicken stock and the cooked sausage, stirring until the roux is dissolved. Bring to a boil, then reduce to a simmer, and cook for 45 minutes to allow the flavors to develop. Season with salt and pepper to taste.

Ten minutes before serving, add the crabmeat, lobster and shrimp. Cook until the shrimp and lobster are pink and cooked through.

Serve over basmati rice.

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