1/4 C of oil or Butter. (if using butter turn heat slightly lower when making)

1/4 C Flour

2 C Onion Chopped

1 C Green Pepper Chopped

1 C Celery Diced

3 Lg Garlic Cloves. (I use jar garlic)

4 C Chicken Broth (2 regular cans)

4 C Water

2 Bay leaves

1 1/2 tsp. Dried Thyme

1 tsp. Dried Basil

1 1/2 tsp Sugar

Pinch Salt

Pinch Pepper

1 tsp. Lemon pepper

1 tsp. Cayenne Pepper

2 Tbsp Soy sauce or Worcestershire

1/3 C Dried Parsely

1 Can (14.5 oz) Diced tomatoes

1 Lb of Okra

1/2 Lb of crab meat

1 1/2 Lb Shrimp (I used 51/60 - Large-. Cut / pulled tail shells off. These will shrink up to 1/3 the size)

3 C Scallops

2 Lb Andouille Sausage

1.  Start by reading notes below first.

2.  Start water with seasoning and tomatoes.

3.  Make roux in large skillet. Until light choc color. It will still darken and thicken. Might try to make more.

4.  Add all veg. into roux once it is done.

5. Cook veg. until tender and golden brown. (in roux skillet)

6.  Add into water / stockpot.

7.  Simmer for 2 hours stirring occasionally.

8.  Add in seafood. (Shrimp scallops) and cook for 15 min. more.

I thought this tasted just good at best. Might look for another recipe to try. Other people said they really liked it though. 

Last made on 2-20-09 for Mardi Gras party.

Recipe Courtesy Of: