2 tsp Pecan or olive oil
2 med onions (2.5 cups)
2 med bell peppers (2 cups)
4 stalks celery (1 cup)
6 toes garlic
2 whole Gumbo crabs, break in 4 pieces
2 diced tomatoes or 1 can diced tomatoes
Shrimp or seafood stock 3 quarts
Oil less roux (see below)
Shrimp 2-3 lbs, peeled and marinated in hot sauce and your favorite Creole seasoning.
Crab claw meat
3 tbl fresh Parsley
3 stalks Green onion, diced
Salt and pepper to taste.
Put oil in pot. When it’s heated move around until the bottom is coated. Put in the onion, bell pepper, celery. Cook till the trinity starts to caramelize, add gumbo crabs and cook until trinity is browned. Add diced tomatoes and garlic. Cook about 1 minute. Add stock and bring to a boil. Whisk in the dry roux and simmer for 45-60 minutes with lid on. Add the shrimp, crab claw meat, parsley and green onion. Salt and pepper to taste.Serve.
Oil less roux
Preheat oven to 375 ( Sometimes, I do this in my toaster oven)
Put in flour, I’ll make 2-3 cups at a time.
Bake, stirring every 7-10 minutes until desired darkness. At least 45 minutes.
Can keep in jar until needed.