1 pound crab meat
1 pound andouille sausage, sliced
4 cups seafood stock or chicken broth
2-3 bay leaves
1 tablespoon Cajun seasoning
Salt and pepper to taste
Cooked rice, for serving
Chopped green onions, for garnish

Instructions:
Make the Roux:
In a large pot, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly. Cook until the roux turns a deep brown color (about 20-30 minutes