Make roux and set aside. Saute mirepoix in 4 oz. of butter until transparent (in a large pot). Heat fish stock and cream in separate pot. Add shrimp, crawfish and fish meat to mirepoix, add roux and mix thoroughly. Add stock and cream to the mirepoix and seafood mixture. Mix until thickened and smooth. Add oysters and crabmeat and season to taste. Sprinkle with parsley.
Gumbos, Soups, Chowders
Cajun Country -- New Iberia, Louisiana