Crab and Shrimp Gumbo
New Orleans-inspired seafood gumbo with a deep roux, cajun seasoning, sweet shrimp, and tender crab over rice.
Method
Directions
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1
Wash and chop veggies. Toss with olive oil and fresh herbs and roast in the oven at 350°F until charred, about 30 minutes.
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2
While veggies are roasting, make the roux. In a large stockpot, melt butter and slowly whisk in flour, continuously stirring over medium heat until brown, about 30 minutes. It should have a nutty aroma.
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3
In the same pot, add beef stock, fish stock, vinegar, Worcestershire, 2 bay leaves, seasoning, and charred vegetables. Bring to a boil and simmer for 20 minutes.
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4
Add proteins and tomato paste, seasoning with salt and pepper to taste. Let cook for 15 more minutes on a medium simmer.
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5
Serve over rice.
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