Step 1

Peel and devein shrimp, placing shrimp shells in a large pot. Refrigerate shrimp until needed.

Step 2

In a large pot, melt 1/4 cup butter over medium heat. Add shrimp shells and cook until pink. Then add broth.

Step 3

Bring broth to a boil, reduce heat and simmer 15 minutes. Remove from heat and keep warm until needed.

Step 4

In a large Dutch oven, cook sausage until browned. Remove sausage with a slotted spoon and set aside.

Step 5

Add oil and remaining 1/4 cup butter to Dutch oven. Heat over medium heat until butter is completely melted.

Step 6

Add flour and stir with wooden spoon until smooth.

Step 7

Reduce heat to medium low and cook, stirring frequently until roux is a dark caramel color. This will take 30 to 40 minutes.

Step 8

Add onion and cook for 5 minutes, stirring frequently.

Step 9

Add green pepper and celery and cook for 5 more minutes, stirring often.

Step 10

Add garlic and cook 1 minute.

Step 11

Add beer and stir in well.

Step 12

Pour shrimp stock through a fine-meshed sieve into Dutch oven. (I like to add it in 3 separate additions, mixing well between additions.

Step 13

Add Cajun seasoning, Worcestershire sauce, thyme, and bay leaves, plus the reserved andouille sausage. Bring to a boil. Reduce heat to medium-low, cover and simmer for 1 1/2 hours.

Step 14

Add green onions, parsley, and shrimp. When shrimp are pink, remove from heat and stir in crabmeat.

Step 15

Serve with white rice.