Ingredients:

  • 1/2 cup all-purpose flour (60g)
  • 1/2 cup vegetable oil (120ml)
  • 1 medium onion, diced (about 150g)
  • 1 green bell pepper, diced (about 150g)
  • 1 stalk celery, diced (about 100g)
  • 4 cloves garlic, minced
  • 1 can (14.5 oz / 410g) diced tomatoes, undrained
  • 6 cups seafood stock (1.4L)
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons Cajun seasoning
  • 1 bay leaf
  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 pound (450g) crab meat, picked over for shells
  • 1 pound (450g) white fish fillets (like cod or tilapia), cut into chunks
  • Salt and black pepper to taste
  • 1/4 cup fresh parsley, chopped (15g)
  • 2 green onions, sliced (for garnish)
  • Cooked white rice (for serving)

Instructions:

  1. Heat vegetable oil in the pot over medium heat. Gradually whisk in flour, stirring constantly until the mixture is a rich brown color (about 15-20 minutes).
  2. Add onion, bell pepper, and celery to the roux; stir well. Cook until vegetables are soft (about 5-7 minutes). Add garlic and sauté for 1 more minute.
  3. Stir in diced tomatoes and seafood stock. Add Worcestershire sauce, Cajun seasoning, and bay leaf; bring to a simmer.
  4. Reduce heat to low; stir in shrimp, crab, and fish. Simmer until seafood is cooked through (about 5-7 minutes).
  5. Remove bay leaf; season with salt and pepper to taste. Serve over cooked white rice, garnished with parsley and green onions.