Louisiana Pan Roast

• 8 oz. unsalted butter (2 sticks)
• 3/4 c. all purpose flour
• 1 c. chopped yellow onion
• 1/2 tsp. celery seeds
• 1 Tbsp. minced garlic
• 2 Bay leaves
• 1/4 c. tomato paste
• 1/2 c. dry sherry
• 5 c. fish or shrimp stock
• 1 (14.5 oz.) diced tomatoes with juice
• 1 Tbsp. sugar
• 1/2 tsp. Tabasco sauce
• 1/2 tsp. crushed red pepper
• 24 med. shrimp, peeled and deveined
• 36 shucked oysters, drained
• 3 cans lump crab meat, drained
• 6 oz. heavy whipping cream
• 1 Tbsp. Creole Seasoning (recipe to follow)
• 3 c. cooked white rice

1. In a Dutch oven or large heavy pot, heat half of the butter over medium-high heat. Add the flour, reduce the heat to medium, and cook, stirring constantly with a large wooden spoon, to make a thick roux almost the color of milk chocolate, 15 to 20 minutes.
2. Add the onions and celery seed, cook, stirring, for 1 minute. Add the garlic and bay leaves, and cook, stirring, for 30 seconds.
3. Place the tomato paste in a small bowl and whisk in the sherry to blend. Add to the pot, and cook, stirring, for 30 seconds. Add the stock, and whisk to blend. Add the tomatoes and their juices, the sugar, salt, black pepper, and red pepper, and cook, stirring, occasionally, for 20 to 25 minutes.
4. Add 2 cups of the court-bouillon and bring to a simmer. Season the shrimp, crab meat, and oysters with Creole Seasoning. Add the shrimp and cook for 3 minutes. Add the oysters and cook until the oysters curl, 1 to 2 minutes. Add heavy whipping cream and boil for 1 minute. Add last 4 oz. of butter.
5. Divide equally between 2 large soup bowls, and repeat with the remaining ingredients in 2 batches. Spoon 1/2 cup of rice into the center of each bowl and serve immediately.
6. Creole Seasoning:
7. 2 1/2 tablespoons paprika
8. 2 tablespoons salt
9. 2 tablespoons garlic powder
10. 1 tablespoon black pepper
11. 1 tablespoon onion powder
12. 1 tablespoon cayenne pepper
13. 1 tablespoon dried leaf oregano
14. 1 tablespoon dried thyme
15. Combine all ingredients thoroughly and store in an airtight jar or container.
16. Yield: about 2/3 cup

unsalted butter, flour, yellow onion, celery seeds, garlic, bay leaves, tomato paste, sherry, fish, tomatoes, sugar, tabasco sauce, red pepper, shrimp, oysters, lump crab meat, heavy whipping cream, creole seasoning, white rice

Taken from www.epicurious.com/recipes/member/views/louisiana-pan-roast-50125643 (may not work)