You can hurt yourself eating this stuff.
1 cup flour
3/4 cup oil(DO NOT USE Olive Oil)
2 large white onions(chopped)
2 Bell peppers(seeded and chopped)
4 stalks Celery(chopped)
6 cloves Garlic(chopped)
1 28oz can of Ro-Tel tomatoes and chilies
1 8oz can of Tomato sauce(if you use tomato paste only use about 1 tablespoon)
1 12oz can of beer
2.5 to 3 quarts Water
3 tablespoons of Tony Chachere's Cajun spice.
1/2 teaspoon black pepper
1 or 2 bay leaves
3 to 5 pounds of seafood(use a firm fish like redfish, drum, gaspergoo, etc.)
1 cup of green onion tops(chopped)
Make a medium golden brown roux with the flour and oil.
In a BIG pot add white onions to roux and fry until wilted. Approx 10 minutes.
Add bell pepper, celery, garlic, Ro-tel, tomato sauce. Mixture will be VERY thick and clumpy. Stir frequently as it tends to stick. Cook for 30 minutes over medium heat.
Add water, beer, spices. Stir well to break up any clumps. Bring to a boil, reduce heat and simmer for one hour.
Add seafood. Return to a simmer for 30 minutes if using fish. Shrimp, oysters, scallops only require about 10 minutes.
Add green onions 5 minutes before serving.
Serve over rice in bowls.