Ingredients
Serves 24
- 125 ml (375 milliliters) Vegetable oil
- 250 ml (750 milliliters) Crab meat
- 2 1/2 liters (7 1/2 liters) Fish or chicken stock
- 15 ml (45 milliliters) Club House Signature Blends Tex MexTex Mex560 GR
- 5 ml (15 milliliters) OLD BAY® Seasoning
- 2 liters (6 liters) Cooked sticky rice
- 125 ml (375 milliliters) Chopped green onions
- 125 ml (375 milliliters) Club House ® Parsley Flakes, Dehydrated
- 150 ml (500 milliliters) All-purpose flour
- 250 ml (750 milliliters) Chopped onion
- 250 ml (750 milliliters) Chopped celery
- 250 ml (750 milliliters) Chopped red bell pepper
- 10 ml (30 milliliters) Club House Granulated GarlicGarlic Granulated700 GR
- 250 ml (750 milliliters) Andouille or other spicy sausage
- 250 ml (750 milliliters) Diced chicken
- 250 ml (750 milliliters) Peeled, deveined shrimp
Procedure
- In large saucepan over medium heat cook vegetable oil and flour together to make a roux. Continue cooking until roux begins to brown. Add onion celery bell peppers and garlic to roux and sauté for 2 to 3 minutes. Add sausage and chicken. Sauté for 2 minutes more. Add shrimp and crabmeat. Slowly add stock stirring constantly. Bring to a boil. Add Tex Mex and Old Bay Seasonings. Simmer for 15 minutes.
CHEF's TIP!
Serve with Basmati rice for a change.
- Recipe type: Fish Seafood
