Seafood Gumbo
Prejean’s Restaurant
Lafayette, LA

Dark Roux:
3 cups flour
3 cups peanut oil

Gumbo:
1/4 cup butter
2 cups diced onion
1 cup diced celery
1 cup diced bell pepper
1 tablespoon salt
1 tablespoon white pepper
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 tablespoon granulated garlic
3 tablespoon paprika
3 quarts seafood stock or clam juice
2 quarts water
1 pound Louisiana crab claw meat
6 Louisiana blue crabs, split in half
1 pound peeled Louisiana shrimp
Cooked rice

Directions for the Dark Roux:
In a cast iron skillet over medium high heat, roast flour and oil while whisking continuously for about 30 minute. Set aside to cool for next step.

Directions for the Gumbo:
To a heavy-bottomed stock pot, add butter, onion, celery and bell peppers and sauté until vegetables become transparent. Then, add all dry spices and continue to sauté for 2 minutes. Add seafood stock and water. Bring to a boil and stir in desired amount of roux. Once you have reached your desired thickness, reduce to a simmer for about 40 minutes. Add seafood and cook for 15 minutes, stirring occasionally. Serve over steamed rice. Serves 15.