Ingredients
- 1 cup all-purpose flour (for roux)
- 1 cup cooking oil (for roux)
- 1/4 cup vegetable oil
- 1 medium onion, diced
- 1 large bell pepper, chopped
- 1 clove garlic, minced
- 1 cup green onion, chopped
- 1/2 cup of roux (either from a jar or homemade)
- 2 qt. water
- 1 lb. peeled shrimp
- 1/2 lb. crabmeat
- crab claws (optional)
- Seasoning blend (salt, pepper)
Directions
For Roux: Heat oil in a heavy pot. When oil is hot, gradually add flour, stirring continuously until well mixed. Lower heat and continue stirring until chocolate brown. When roux is chocolate brown, remove from pot.
For Gumbo: Pour vegetable oil in a large soup pot. Once heated, add onions, bell pepper, garlic, and green onions. Sauté until cooked. Add roux and water to vegetables and bring to a boil. Let this boil until roux is no longer lumpy. Allow this to cook for 20-30 minutes. Add shrimp, crabmeat and crab claws (optional). Lower heat to medium and allow this to cook for about 15 minutes. Season to taste. The gumbo will still be somewhat watery when cooked. Serve in a bowl over cooked rice.
Recipe courtesy: Acadia Parish Tourist Commission
