Louisiana Seafood Stew | Louisiana Kitchen & Culture

Ingredients

• 2 tablespoons vegetable oil
• 1/4 cup onion, diced
• 1/4 cup red bell pepper, diced
• 1 tablespoon garlic, minced
• 2 pounds large (21-25 count) Gulf shrimp, peeled and deveined
• 12 Gulf oysters, shucked
• 2 tablespoons Cajun seasoning
• 1/2 cup mirliton, diced
• 1/2 cup Abita Amber beer
• 1 tablespoon Tabasco
• 1 tablespoon Worcestershire sauce
• 1/2 cup shrimp stock
• 2 pounds Louisiana crawfish tails
• Kosher salt
• freshly ground black pepper