Seafood Gumbo Recipe from Foodnetwork

Ingredients

• 1 cup all-purpose flour
• 1 cup vegetable oil
• 2 cups finely chopped onion
• 2 green bell peppers, finely chopped
• 1 blue crab
• 1 lobster tail
• 1/4 cup Creole seasoning (e.g., Tony Chachere’s)
• 4 pounds medium shrimp, peeled and deveined
• 1 pound crabmeat
• 1 bunch scallions, finely chopped
• 1/2 bunch parsley, finely chopped
• Cooked white rice, for serving (optional)

Directions

1. Prepare the Roux:
   • In a wide Dutch oven over medium-low heat, combine the flour and vegetable oil.
   • Cook, whisking constantly, until the roux turns dark brown, about 45 minutes.
   • Remove from heat and set aside.
2. Cook Vegetables:
   • In an extra-large, wide pot, bring 10 quarts of water to a boil.
   • Stir in the onion, bell peppers, and prepared roux.
   • Cook over medium heat, stirring occasionally, until the vegetables are very soft, about 45 minutes.
3. Cook the Crab and Lobster:
   • Add the blue crab and lobster tail to the pot and boil until cooked through about 15–20 minutes.
   • Remove the lobster tail and crab. Discard the crab.
   • Let the lobster cool slightly, remove the meat from the shell, cut it into small chunks, and refrigerate.
4. Season the Gumbo:
   • Add the Creole seasoning to the pot and bring to a boil.
   • Cook until the liquid reduces by one-quarter, about 1 hour and 30 minutes.
5. Add Seafood:
   • Add the shrimp to the pot and cook over medium heat until firm, about 20 minutes.
   • Stir in the crabmeat and reserved lobster meat, cooking for 10 more minutes.
6. Finish:
   • Add the scallions and parsley to the gumbo.
   • Remove from heat, cover, and let stand for 30 minutes to allow the flavors to meld.
7. Serve:
   • Serve the gumbo over cooked white rice, if desired.