This iconic Creole favorite gets done Chef Kev’s way with sausage, shrimp, crab legs, and loads of flavor! Yessuh!
What you'll need:
1 pound smoked sausage, sliced
1 pound peeled and deveined shrimp
1 cup flour
1 cup vegetable oil
1 onion, diced
1 green bell pepper, diced
1 cup celery, diced
4 cups water
1 package Zatarain’s Crab Boil
3 tablespoons Old Bay seasoning
2 cups frozen okra
2 tablespoons Zatarain’s Creole Seasoning
8 ounces Lobster Juice
First, in a large stock pot sear sausage slices until lightly browned on each side, remove from pot and set aside. In the stock pot with the sausage drippings, start making the roux by mixing in flour and oil and stirring continuously until mixture is brown and smooth. Next, add the “holy trinity” of onions, green bell peppers, and celery. Add water, stir well, then allow to come to a boil. Next, add okra, bay leaves, Zatarain’s Crab Boil, Old Bay seasoning, Creole seasoning, and lobster juice; stir well and return to a boil. Once vegetables are cooked through and softened, turn heat off and remove crab boil seasoning bag. Next, add cooked sausage, shrimp, and crab legs to the pot; allow to cook for about 5 minutes. And that’s it! Plate ‘em up with some rice or enjoy a bowl by itself!
**Note: You can use more or less seasoning and ingredients to your liking**
If you want to catch some visuals of me preparing this dish, make sure you check out the video on YouTube!