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7 links Chihuahua® Chorizo (approximately 4 oz. per link)
12 oz. sliced fresh okra (about ¼ inch width)
3/4 Cup vegetable oil
3 1/2 oz. all-purpose flour
8 1/2 oz. chopped white onion
5 oz. chopped red bell peppers
5 oz. chopped green bell peppers
3 1/2 oz. chopped celery
3 oz. finely sliced scallions, plus more for garnish
2 oz. minced garlic
1 Tbsp. kosher salt
1 tsp. ground black pepper
1/2 tsp. cayenne pepper
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. red pepper flakes
2 Tbsp. tomato paste
2 dried bay leaves
1/2 tsp. Worcestershire sauce
5 Cups shrimp stock
2 Cups clam juice
8 oz. jumbo lump crab meat
1 1/2 lbs. 16-20 ct. raw shrimp, peeled and deveined
10 oz. fresh shucked oysters
1 , 10oz. can whole shelled baby clams
2 Tbsp. chopped parsley

Method of Preparation

  1. Cook chorizo in a cast iron skillet over medium-low heat. Remove chorizo from the pan and reserve drippings. Set aside to cool.
  2. Turn heat to low. Sauté okra for 10 minutes. Remove okra and set aside.
  3. Turn heat to medium and add oil. Gradually whisk in flour to form a roux. Cook until a light brown roux is formed.
  4. Add onions, peppers, celery, and scallions to the skillet. Cook for 3 minutes. Then add garlic, salt, spices, tomato paste, bay leaves, and Worcestershire. Cook for 3 more minutes. Remove from heat.
  5. Add shrimp stock and clam juice to a large pot and bring to a boil. Bring the broth down to a simmer then slowly whisk in the vegetable and roux mixture. Simmer for 15 minutes.
  6. Slice the cooled chorizo into ¼ inch thick slices.
  7. Remove pot from heat and add crab meat, shrimp, oysters, clams, chorizo, okra, and parsley. Cover with a lid and let stand for 5 minutes.
  8. Serve immediately in 1 1/2 Cup portions in bowls garnished with scallions.

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