NOLA-Style Seafood Gumbo by Cutelittle Chef

Ingredients

• 1 whole dungeness crab, cleaned and quartered
• 1 lb large shrimp, peeled and deveined
• 1 cup all-purpose flour
• 1 cup vegetable oil
• 2 yellow onions, diced
• 1 green bell pepper, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 6 cup seafood stock
• 1 tbsp cajun seasoning
• 2 bay leaves
• 1/4 cup fresh parsley, chopped

Instructions

1. Combine flour and oil in a heavy-bottomed pot over medium heat, whisking constantly for 20-30 minutes until a dark, chocolate-colored roux is achieved.
2. Add the onions, bell pepper, and celery to the roux, cooking for 8-10 minutes until softened.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Slowly whisk in the seafood stock, ensuring no lumps remain, and bring to a gentle simmer for 30 minutes.
5. Season with Cajun seasoning and bay leaves, then add the crab pieces, simmering for 10 minutes.
6. Add the shrimp and cook for 3-5 minutes until pink and opaque.
7. Remove bay leaves, stir in fresh parsley, and serve hot over steamed white rice until ready to serve.