Louisiana Crab and Shrimp Gumbo | Tour Louisiana

Louisiana Crab and Shrimp Gumbo

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.
Servings: Serves 12 to 15


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