Louisiana Crab and Shrimp Gumbo

Average: 3.5 (51 votes)

Louisiana Crab and Shrimp make the perfect gumbo for a cold day!

Courtesy of: 
Prejean's Restaurant, Lafayette, LA
Recipe Ingredients: 

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 tablespoons paprika
3 quarts seafood stock or clam juice
2 quarts cold water
1 pound crab claw meat
6 blue crabs, split in half
1 pound peeled shrimp
Cooked rice

Recipe Directions: 

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

To a heavy-bottomed stock pot add butter, onion, celery, and bell pepper 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 mintues. Add seafood and cook for 15 minutes, stirring occasionally.

Serve over steamed rice, and make sure there's hot sauce on the table.