Yield: 12 servings

1½ cups all-purpose flour
1¼ cups vegetable oil
3 cups chopped yellow onion
1½ cups chopped red bell pepper
1½ cups chopped celery
2 pounds andouille sausage (Cajun smoked sausage), cut into 1⁄4-inch thick slices (see note)
4 bay leaves
3 quarts turkey or chicken broth
1 pound fresh crab claws
1 pound shucked oysters
1½ pounds large fresh shrimp, peeled and deveined (tails left on)
2 cups chopped cooked turkey
Hot cooked rice
1. In a large enameled cast-iron Dutch oven, combine flour and oil over medium heat. Cook, whisking constantly, until flour mixture turns dark brown, approximately 15 minutes. Add onion, bell pepper, celery, sausage, and bay leaves, stirring to mix well. Gradually add broth, and stir until well combined. Bring to a boil; reduce heat to medium-low, and simmer, uncovered, for 1½ hours, stirring occasionally.

2. Add crab claws and oysters; cook for 10 minutes. Add shrimp and turkey; cook until shrimp are pink and firm, approximately 5 minutes.

3. Serve with hot cooked rice.

Note: If andouille sausage is not available where you live, you can order it from cajungrocer.com.