From The Book – Eby’s “Finally Something I Love” Seafood Stew
Bill Eby took care of John ever since John originally moved to D.C. They are close friends and Bill was even a groomsman in John’s wedding. Like Brenda (see Brenda’s “Why is This Always So Hot” shrimp/crawfish etouffee), Bill has had to experiment every single creation John has come up with.
Some passed, others did not. But usually, because it was the first time, Bill’s biggest gripe was that he was told to show up at 7 pm. For dinner, which usually didn’t start until 10 p.m.
But John finally came through with this one, which even Bill said was his favorite. So, for all he’s put up with – or rather stomached – over the years, this one’s for Bill.
2 cups onion, chopped
1 cup celery, chopped
1 ½ cups red bell pepper, chopped
Seasoning mix: 2 teaspoons salt, ½ teaspoon white pepper, ½ teaspoon black pepper, ½ teaspoon cayenne pepper, ½ teaspoon dried thyme, ½ teaspoon dried oregano, 1 teaspoon dried basis. You can also just use one of those ready-made Cajun spices, just don’t tell us.
¾ cup vegetable oil
¾ cup all-purpose flour
2 tablespoon garlic, minced
5 ½ cups seafood stock (take the shrimp shells, put them in a big pot of water; add carrot stick, stalk of celery and one onion and some garlic. The longer you cook it the better, just keep adding water).
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1 pound andouille smoked sausage or other good hot sausage (kielbasa) you can cut into cubes
1 dozen peeled medium shrimp
1 dozen medium to large oysters in their liquid
¾ pound of crab meat
2 ½ cups cooked rice
Combine the onions, bell pepper and celery in a bowl and set aside. Do the same with the seasoning mix.
Heat the oil in a large skillet over high heat until it starts to smoke. Add the flour gradually and stir it constantly with a whisk or spoon. If it starts to burn, take it off the heat for a few seconds. Continuing cooking until the roux is a dark-red color. Remember to add flour slowly, and if it gets ahead of you, just take it off the heat.
Once you have the right color, immediately add half the vegetables to the roux and keep stirring for about 1 minute.
Add the remaining vegetables and cook/stir another minute or two. Add the seasoning mix, stir and keep cooing a couple more minutes. Add the garlic, stir another minute and then remove from heat.
Put the stock in a large saucepan or Dutch oven and bring to a boil. Add the roux mixture above in spoonfuls to the boiling stock and mix well before adding more. Bring it all to a boil and add the sausage.
Continue cooking for about 15 minutes, stirring every now and then. Reduce heat, simmer 10 more minutes.
Add the shrimp, undrained oysters and crabmeat. Return to a boil over high heat. Remove from heat, skim off any oil and serve over rice
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