- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
- 1 pound andouille sausage, sliced 1/4 inch thick
- 3 celery ribs, cut into 1/2-inch dice
- 1 onion, cut into 1/2-inch dice
- 1 red bell pepper, cut into 1/2-inch dice
- 1 habanero chile, minced and most seeds discarded
- 3 garlic cloves, minced
- 1/2 pound okra, sliced 1/4 inch thick
- 2 teaspoons dried thyme
- 1 bay leaf
- 3 tablespoons filé powder (see Note)
- 5 cups chicken stock
- 3 cups bottled clam juice
- 3 tablespoons Worcestershire sauce
- 3 large tomatoes, finely chopped
- 1 pound lump crabmeat, picked over
- 24 shucked oysters and their liquor
- Freshly ground pepper
How to make this recipe
- In a pot, stir the flour and oil until smooth. Cook over moderate heat, stirring often, until the roux turns a rich brown color, 15 minutes. Add the andouille, celery, onion, bell pepper, habanero, garlic, okra, thyme, bay leaf and half of the filé powder and cook over moderate heat, stirring, until the onion is translucent. Add the stock, clam juice, Worcestershire and tomatoes; bring to a boil. Reduce the heat to low and simmer for 1 hour, stirring.
- Stir in the remaining filé powder and add the crab, oysters and their liquor. Season with salt and pepper and simmer gently for 1 minute to just cook the oysters.
File powder is used as a thickener. Look for it in the spice section of supermarkets.
Malty New Orleans lager: Abita Amber.