Ingredients
Scale
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, diced
- 1 large green bell pepper, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 tablespoon cajun seasoning
- 8 cups seafood stock or chicken stock
- 1 pound turkey sausage, sliced
- 1 pound shrimp, peeled and deveined
- 1 pound crabmeat
- 4 green onions, sliced
- 1 cup fresh parsley, chopped
- Salt and pepper to taste
- Cooked white rice
Instructions
- In a large pot, heat vegetable oil over medium heat. Gradually stir in flour and cook until dark brown (20-30 minutes) to create roux.
- Sauté onion, bell pepper, and celery in the roux for about 5-7 minutes until softened.
- Add minced garlic and seasonings; cook for another minute.
- Slowly stir in seafood or chicken stock and bring to a boil.
- Add turkey sausage; reduce heat and simmer for 20 minutes.
- Incorporate shrimp and crabmeat; simmer for an additional 10-15 minutes until cooked through.
- Stir in sliced green onions and parsley; season with salt and pepper before serving hot over rice.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Louisiana
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 410
- Sugar: 2g
- Sodium: 860mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 150mg