Estimated Nutrition (whole recipe, rough)
Counts 18 of 20 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 18 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Clam | 100g cooked | 148 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Oyster | 6 medium (84g) | 81 |
| Onion | 1 medium (110g) | 44 |
| Okra | 1 cup (100g) | 33 |
| Bell Pepper | 1 medium (119g) | 31 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¾ cup vegetable oil
- ¾ cup flour
- 10 oz okra (optional)
- 2 cups onion , chopped
- 1 cup celery , chopped
- 1½ cups bell pepper , chopped
- 6 cloves garlic , minced
- 6 cups shrimp stock or water
- 8 oz clam juice (optional)
- ½ tsp oregano
- ½ tsp thyme
- 2 bay leaves
- 1½ tsp salt
- ½–1 tsp cayenne pepper
- Black pepper to taste
- 2 tbsp fresh chopped parsley
- 1 lb Andouille sausage , cut in pieces
- 1 lb shrimp
- ½ pint (or more) oysters
- ½ lb crawfish (optional)
- 4 chopped green onions , for topping
Directions
Heat oil in a 6–8 quart pot, then gradually whisk in the flour. Cook over medium heat for 20 minutes until very dark reddish brown. Stir constantly, especially towards the end. The best roux is quite dark, but don’t let it burn.
Stir the onion, celery, bell pepper, and garlic into the roux. Cook 10 minutes (or 15 minutes if using okra).
Slowly and gradually whisk in the shrimp stock.
Add the clam juice, oregano, thyme, bay leaves, salt, cayenne, pepper, and parsley. Simmer 15 minutes.
Add the Andouille sausage, and simmer for another 30–40 minutes.
Add the shrimp, oysters, and crawfish at the end, and simmer just until cooked through.
Top with chopped green onions.