Louisiana Crab and Shrimp Gumbo

Courtesy Louisiana Cookin'

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

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

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. 

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