Ingredients
2 pounds unpeeled fresh large shrimp
1/2 cup butter, divided
2 (32-ounce) cartons chicken broth
1 pound andouille sausage, sliced
1/2 cup vegetable oil
1 cup all-purpose flour
2 cups finely chopped yellow onion
1 cup finely chopped green bell pepper
1 cup finely chopped celery
2 tablespoons minced garlic
1 (12-ounce) bottle amber beer
1 tablespoon Cajun seasoning
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
2 bay leaves
1/2 cup green onion tops
1/4 cup chopped fresh parsley
1 pound lump crabmeat
Cooked rice for serving
Instructions
- Peel and devein shrimp, placing shrimp shells in a large pot. Refrigerate shrimp until needed.
- In a large pot, melt 1/4 cup butter over medium heat. Add shrimp shells and cook until pink. Then add broth.
- Bring broth to a boil, reduce heat and simmer 15 minutes. Remove from heat and keep warm until needed.
- In a large Dutch oven, cook sausage until browned. Remove sausage with a slotted spoon and set aside.
- Add oil and remaining 1/4 cup butter to Dutch oven. Heat over medium heat until butter is completely melted.
- Add flour and stir with wooden spoon until smooth.
- Reduce heat to medium low and cook, stirring frequently until roux is a dark caramel color. This will take 30 to 40 minutes.
- Add onion and cook for 5 minutes, stirring frequently.
- Add green pepper and celery and cook for 5 more minutes, stirring often.
- Add garlic and cook 1 minute.
- Add beer and stir in well.
- Pour shrimp stock through a fine-meshed sieve into Dutch oven. (I like to add it in 3 separate additions, mixing well between additions.
- Add Cajun seasoning, Worcestershire sauce, thyme, and bay leaves, plus the reserved andouille sausage. Bring to a boil. Reduce heat to medium-low, cover and simmer for 1 1/2 hours.
- Add green onions, parsley, and shrimp. When shrimp are pink, remove from heat and stir in crabmeat.
- Serve with white rice.
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