Ingredients:
- ½ pound bacon
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 celery stalks, chopped
- 1/2 yellow onion, chopped
- 1 green bell pepper, seeded and chopped
- 2 garlic cloves, chopped
- ½ cup flour
- 1 pound smoked pork sausage, or andouille sausage, sliced into ½ inch pieces
- 2 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper, more to taste
- 1 teaspoon oregano
- 1 teaspoon thyme
- ¼ teaspoon red pepper flakes (optional)
- 2 bay leafs
- 1 15 oz can diced tomatoes
- 1 16 oz can chicken broth
- 3 stalks green onion, chopped
- 1 lb shrimp, peeled and deveined
- ½ pound imitation crab meat
- 2 cups white rice
Instructions:
In a skillet over medium heat add the bacon. Cook until the bacon is done and the fat is rendered. Add the olive oil, butter, celery, onion and bell pepper. Cook until the onion is translucent then add the garlic and flour. Stir until the mixture has thickened. In a separate pan, over medium heat, cook the smoked pork. When the pork is no longer pink add the salt, paprika, black and cayenne pepper, oregano, thyme and red pepper flakes. In a stockpot over medium-high heat, add the bay leaf, diced tomatoes, and chicken broth. When it starts to bubble, remove the bay leaf, add the bacon and onion mixture. In a separate pan bring a quart of water to a boil and add the shrimp and crab meat. Cook for 10 minutes. In a separate pan cook 2 cups of white rice, following the directions of the box. Once the stock pot has come to a boil, add the bacon mixture, pork, and shrimp. Serve over the rice.