Serves 10

1 1/4 cups flour
3/4 cup vegetable oil
1 cup diced white onions
1/2 cup diced celery
1 cup diced green bell pepper
4 cloves garlic, minced
2 tablespoons peanut oil
6 plum tomatoes, peeled, seeded and diced
3 bay leaves
1 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon crushed dried thyme
1 teaspoon paprika
1 teaspoon celery seeds
1 pound andouille sausage or 1 pound hot Italian sausage
2 quarts chicken stock
2 dozen raw shrimp, shells off, tails on
2 dozen cooked crawfish tails, 6 crawfish reserved, for garnish
1/2 pound lump crab meat
2 dozen oysters, shucked
Salt and black pepper, to taste*


  1. In a skillet over medium heat, combine flour with vegetable oil to make roux. Stir continuously for several minutes until dark brown color with nutty aroma is achieved.
  2. In the pressure cooker, sauté onions, celery, peppers and garlic in peanut oil until vegetables are soft approximately 10-15 minutes. Add tomatoes, spices, sausage and chicken stock.
  3. Slowly add 2/3 to 1 cup of roux, 1 tablespoon at a time. When desired thickness is reached, add shrimp, crawfish, crabmeat and oysters.
  4. Close lid and bring to high pressure. Cook for 10 minutes. Release pressure using the cold water release method. Serve over rice or pasta.

Approximate Nutritional Information Per Serving
822 calories, 36g protein, 35g carbohydrates, 58g fat, 165mg cholesterol, 1074mg sodium
*not included in nutritional analysis

Estimated Prep Time: 10 minutes
Estimated Cooking Time: 25 minutes
Total: 35 minutes