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