MAKES 6 SERVINGS
Courtesy of Elizabeth M Williams
· 2 ounces dried shrimp (see note)
· 1 (12-ounce) bottle pale lager beer
· 2 tablespoons rendered bacon fat
or vegetable oil
· 2 tablespoons all-purpose flour
· 1 large onion, chopped
· ½ bunch green onions, chopped
· 2 stalks celery, chopped
· ½ large green bell pepper, seeded
· 2 cloves garlic, minced
· 2 quarts seafood stock
· 1 bay leaf
· ¼ teaspoon cayenne pepper
· ¼ teaspoon ground thyme
· 1½ teaspoons lemon zest
· 1 pound large fresh shrimp, peeled
· 2 cups shucked fresh oysters with
· ½ pound lump crabmeat, picked
free of shell
· 1½ teaspoons filé powder, plus more
· 1½ teaspoons salt
· ½ teaspoon ground black pepper
· ½ bunch fresh parsley, chopped
· 4 cups hot cooked rice
1. In a medium bowl, combine dried
shrimp and beer; let stand for 30 minutes.
2. Heat a large pot or Dutch oven with
rendered fat or oil over medium heat.
Add flour, and cook, stirring frequently,
for 15 minutes or until roux is the color
of dark chocolate. Stir in all onions, and
cook about 6 minutes or until onions are
soft. Add celery, bell pepper, and garlic;
cook 4 minutes or until garlic is fragrant.
3. Stir in seafood stock, bay leaf,
cayenne, thyme, lemon zest, and dried
shrimp with beer. Bring to a boil; reduce
heat to a simmer, and cook 30 minutes.
4. Stir in fresh shrimp, oysters, crabmeat,
filé, salt, and pepper. Simmer 10 minutes
or until seafood is cooked through. Stir
in parsley. Serve over cooked rice with
hot sauce and additional filé, if desired.
Dried shrimp can be found in Asian
and some Hispanic markets.