Ingredients

• 1 large Vidalia or any sweet onion(diced)
• 1 bunch spring onions with tops(chopped)
• 1 small red bell pepper(diced)
• 1 small yellow bell pepper(diced)
• 1 small green bell pepper(diced)
• 2- 3 stalks celery (diced)
• 1 raw shrimp(I like to leave them in their shells w/ heads on for more flavour..but most others peel and devein theirs)
• 1 Andouille..Chicken, Polish or Maple Smoked sausage will work but andouille is traditional Cajun
• 1/2 picked crab
• 2 tomatoes(chopped.. you may use canned)
• 1 okra..leave whole 3 large cloves garlic(smashed)
• 3 bay leaves
• 1/2 tsp. liquid smoke
• 6 cups chicken stock
• 1 tsp or small twig thyme
• 1 tsp. crushed red chillies
• 1 tsp. celery seed
• 1 tsp oregano
• Dash worcestershire
• Salt and pepper to taste
• 1/2  butter 
• 1/2 cup flour for roux

Description

This Dish Is Very Popular And A Regular On Many Menus Here In The Southern US ;It Can Be Served As A Starter Or As A Main Course. I Made This Last Friday Afternoon.…

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