Louisiana Crab and Shrimp Gumbo

Courtesy Louisiana Cookin'

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


Dark Roux

3 cups flour
3 cups peanut oil


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


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. 

Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!