Cook flour and oil over medium heat until a dark brown roux forms (30-40 minutes)

Add the onions and peppers and cook 2 minutes, stirring.

Add the Andouille sausage, tomatoes, bay leaf, Worcestershire sauce, sugar and Cajun seasoning and mix together.

Then slowly add the seafood broth while mixing constantly. Bring to a boil, reduce the heat and simmer for 20 minutes.

Add the okra and crab claws and simmer another 10 minutes.

Add the shrimp/crawfish and oysters and remove from heat.

Let it sit for 10 minutes to allow the seafood time to cook in the heat.

Serve with steamed rice

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