The roux
Equal parts flour and oil. Stir constantly over medium-low heat for 30–45 minutes until chocolate-colored. Burn it once and you start over.
The trinity
Onion, celery, green bell pepper diced fine. Add to the finished roux off heat. Return to heat and sauté until soft.
Stock and seasoning
6 cups shrimp/seafood stock added slowly. Tony Chachere's, paprika, dried thyme, bay leaves. Simmer 90 minutes.
The seafood
Andouille 30 minutes before service. Shrimp, crab claws, and oysters in the final 5 minutes.