2 Tbsp Flour
6 cup Water or Fish Stock
1 cup Onions (diced)
1 clove Garlic (minced)
1/2 cup Mixed Bell Peppers
1/2 cup Celery
1/2-Qt Raw Oysters
1-lb Crabmeat
1-lb Shrimp
2 cup Rice (white)
1/2 cup Scallions and Parsley
Seasonings
1 tsp Salt
12 tsp Cayenne
1 tsp Thyme
2 Bay Leaf
Heat oil in a large pan. Add the flour and cook out to achieve a dark brown roux. Add the onions, garlic, pepper and seasonings. Cook out on medium heat for five minutes. Add (2) cups of the fish stock and bring to a simmer. Add the seafood reduce to low heat and keep warm. Boil the remaining 4 cups of fish stock and then add the rice (cover) and cook on low for twenty-minutes. Remove the cooked rice to a serving platter. Pour over the seafood etouffee and top with shopped scallions and parsley. Serve at once!Cilantro.
