• 1 C. vegetable oil
• 1 1/2 C. flour
• 2 C. chopped onions
• 1 C. chopped celery
• 1 C. chopped bell pepper
• 1/4 C. minced garlic
• 1/2 lb. sliced andouille sausage
• 1 lb. claw crabmeat
• 3 qts. shellfish stock (homemade or purchased)
• 2 C. sliced green onions
• 1/2 C. parsley
• Salt, to taste
• Cayenne pepper, to taste
• 1 lb. (35 count) shrimp, peeled and deveined
• 1 lb. jumbo lump crabmeat
• 2 dozen shucked oysters, liquid reserved Cooked rice, for serving

In a two-gallon stock pot, heat oil over medium high heat. Once oil is hot, add flour and using a wire whisk, stir constantly until brown roux is achieved. Do not allow to scorch. Should black specks appear in roux, discard and begin again. Once roux is golden brown, add onions, celery, bell pepper and garlic. Sauté approximately 3 to 5 minutes, or until vegetables are wilted.Add andouille, blend well into vegetable mixture and sauté additional 2 to 3 minutes. Add claw crabmeat and stir into roux, as this will begin to add seafood flavor to the mixture. Slowly add hot shellfish stock, one ladle at a time, stirring constantly until all is incorporated. Bring to a low boil, reduce to simmer and cook approximately 30 minutes. Add additional stock if necessary to retain volume. Add green onions and parsley and season to taste using salt and cayenne pepper.Fold shrimp, lump crabmeat, oysters and reserved liquid into soup. Return to a low boil and cook approximately 5 minutes. Adjust seasonings and serve over cooked rice.