Louisiana Crab and Shrimp Gumbo

Recipe courtesy of Prejean’s Restaurant, Lafayette, LA

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
   

Instructions:

Dark Roux:

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

Gumbo:

1. To a heavy-bottomed stock pot add butter, onion, celery, and bell pepper and saute until vegetables become transparent.
2. Then, add all dry spices and continue to saute for 2 minutes.
3. Add seafood stock and water. Bring to a boil and stir in desired amount of roux.
4. Once you have reached your desired thickness, reduce to a simmer for about 40 mintues.
5. Add seafood and cook for 15 minutes, stirring occasionally.
6. Serve over steamed rice, and make sure there's hot sauce on the table.