8 - 10 quart stockpot needed. Heat oil over medium heat. 5 - 8 minutes. Stir in flour with wooden spoon to form the roux. This could take up to 30 minutes. Constantly stir until its a deep milk chocolate color.
Add the onions / bell peppers / celery to the roux. Stir for 5 minutes. Add garlic and stir in.
Pour in beer and shrimp stock into pot.
Add in all spices and bring to a boil
Add in all seafood and sausage and bring back to a boil. Once boiling bring down to a simmer for 1 hour. Let sit for 2 hours before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (269g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 103 (36%)|
|Amt Per Serving||% DV|
|Total Fat 11.4g||15 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 156.7mg||48 %|
|Sodium 294.3mg||10 %|
|Potassium 487.7mg||13 %|
|Total Carbohydrate 15.3g||4 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 13.9g|
|Protein 30.4g||43 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 290
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