Ingredients

• 2 tablespoons butter
• 3 cloves garlic , minced
• 2 cups chopped onion
• 0.75 cups chopped celery
• 1 pound okra , chopped
• 0.25 cups butter
• 0.25 cups all-purpose flour
• 0.5 pounds cubed beef stew meat , Optional
• 8 cups water
• 1 , 16 ounce
• 1.5 teaspoons white sugar
• 1.5 tablespoons chopped fresh parsley
• 1 sprig fresh thyme
• 2 bays leaves
• 1 pinch salt
• 0.5 teaspoons ground cayenne pepper
• 1 pinch ground black pepper
• 1 pound andouille sausage , cut into 1/2 inch pieces
• 0.5 pounds crabmeat , flaked
• 1 pound medium shrimp - peeled and deveined
• 0.5 teaspoons hot pepper sauce
• 0.25 cups Worcestershire sauce
• ½ lemon
• file powder , see Note

Instructions

1. 1 Melt butter in a large skillet over medium heat. Cook garlic, onions, celery, and okra, stirring constantly until golden brown. Set aside.
2. 2 In a large heavy-bottomed stock pot over medium-high heat, combine 1/4 cup butter and flour. Cook, stirring constantly, until the roux becomes chocolate brown. Stir in the vegetable mixture, and stew meat. Cook, stirring, until vegetables are tender, and meat is evenly brown. Stir in water, tomatoes, and sugar. Season with parsley, thyme, bay leaves, salt, cayenne pepper, and black pepper. Bring to a boil, reduce heat, and simmer for 2 1/2 hours, stirring occasionally.
3. 3 Add shrimp, crabmeat, and andouille to the stock pot. Stir in hot pepper sauce and Worcestershire sauce. Remove seeds from lemon and squeeze juice into the stock pot. Simmer an additional 10 minutes, stirring occasionally. Remove bay leaves, sprinkle with filé powder, and serve over rice.

Nutrition per serving