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Crab and Shrimp Gumbo

This New Orleans inspired seafood gumbo owes it flavor to a delicious roux, cajun seasoning, and subtly sweet and tender shrimp and crab. Serve over a bed of rice for a flavorful, well-balanced and hearty meal enjoyed any time of the year.

Crab and Shrimp Gumbo

Recipe by @eliii911. Photo by @gmas101.

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INGREDIENTS

Roux
1/2 C herb butter
3/4 C Flour

Veggies
2 cups celery (medium diced)
2 cups bell pepper (red and green; med diced)
2 cups roasted onions (chopped)
2oz roasted chopped garlic
½ tsp Thyme
½ tsp Rosemary
1 tsp Oregano
1/2 tsp Dried habanero, finely chopped
1 Tbsp olive oil

Liquids
4 C fish stock
4 C beef stock
1 Tbsp White vinegar
1 Tbsp Worcestershire
2 bay leaves
1 Tbsp Old Bay Cajun seasoning
2 Tbsp Tomato paste
1 tsp Salt
1 tsp Pepper
1 lb Crabmeat
1-2 lbs shrimp, peeled and cooked
2 C Sliced sausage, browned
Rice, for serving

INSTRUCTIONS

  1. Wash and chop veggies. Toss will olive oil and fresh herbs and roast in the oven at 350°F until charred, about 30 minutes.
  2. While veggies are roasting, make the roux. In 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.
  3. In same pot, add in beef stock and fish stock, vinegar, Worcestershire, 2 bay leaves, seasoning and charred vegetables. Bring to boil and simmer for 20 minutes.
  4. Add proteins and tomato paste, seasoning with salt and pepper to taste. Let cook for 15 more minutes on a medium simmer.
  5. Enjoy with rice.
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