Ingredients

Scale

3 Tablespoons butter
3 Tablespoons olive oil
6 Tablespoons flour
1 1/2 cups finely chopped onions
3/4 cup finely chopped bell or mini sweet peppers
3/4 cup finely chopped celery
6 – 8 cloves of garlic, peeled and chopped fine
1 12-oz. bottle of amber beer (I used Fat Tire)
4 cups water
2 Tablespoons fish sauce
1/4 teaspoon dried thyme
2 bay leaves
2 teaspoons Worcestershire sauce
1/2 teaspoon cayenne pepper
1 Tablespoon Cajun seasoning
2 cans of crab meat, with juices
1 lb. frozen, peeled shrimp
1/2 – 1 lb. boneless, skinless white fish such as catfish or tilapia, cut into chunks
1 can oysters, with juices, chopped
Cooked rice
Snipped green onion, parsley and/or chopped fresh celery leaves, for garnish

Instructions

Heat the butter and oil over medium heat until the butter is melted, then add the flour and stir well to make a roux. Lower the heat to medium low and cook for 15 – 20 minutes or until the roux is a chocolate brown color, stirring occasionally.
Add the onions, bell peppers, celery and garlic and cook for about 5 minutes, then stir in the beer, water and fish sauce. Season with thyme, bay leaves, Worcestershire sauce, cayenne, and Cajun seasoning. Stir in the crab meat including all the juices from the cans and drain the juice from the oyster can into the soup pot as well.
Bring to a boil, then reduce heat to a simmer and cook, uncovered, for about an hour, stirring occasionally and skimming off any oil that floats on the top.
Lightly sprinkle Cajun seasoning over the fish and shrimp and then add them to the pot. Cook for 2 minutes, then stir in the oysters, and cook for another minute. Season to taste with salt & freshly ground pepper.
Serve in large flat bowls with rice, sprinkled with green onion, parsley and/or chopped fresh celery leaves.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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