Blue Crab & Sausage Stew

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  • 1/4 cup canola oil
  • 5 jumbo blue crabs, quartered
  • 1 large onion, diced
  • 1 stalk celery, diced
  • 1 bell pepper, seeded and diced
  • 1/4 cup flour
  • 2 tablespoons tomato paste
  • 2 cloves garlic, minced
  • 2 quarts shellfish broth
  • 1 pound spicy smoked sausage links, sliced 1/2 inch thick
  • Leaves from 1 sprig fresh thyme
  • 2 bay leaves
  • 3 dashes TABASCO® brand Original Red Sauce
  • 2 dashes Worcestershire sauce
  • Salt
  • Freshly ground black pepper
  • 1 pound crabmeat, picked over
  • 2 green onions, chopped
  • 1 tablespoon butter
  • 4–6 cups cooked Louisiana white rice


Heat the canola oil in a large heavy-bottomed pot over high heat. Throw in the crabs and toast, about 7 minutes a side, stirring. A beautiful aroma will fill the room.

Add the onions, celery, and bell peppers and continue to stir with a wooden spoon until softened, 3 to 5 minutes. Dust the flour over the ingredients in the pot, stirring constantly, and add the tomato paste and garlic. Stir for 2 minutes, making sure to scrape the bottom of the pot to keep the crabs from burning.

Add the shellfish broth and bring to a boil. Add the sausage, thyme, and bay leaves. Stir and lower the heat to medium low. Simmer for 15 minutes.

Season with TABASCO® Sauce, Worcestershire sauce, salt, and pepper. Add the crabmeat, green onions, and butter, stirring gently to mix well. Remove and discard the bay leaves. Serve the stew in bowls over rice.

Makes 10 servings.

Recipe from My Family Table: A Passionate Plea for Home Cooking by John Besh, Andrews McMeel Publishing

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