- ½ cup (1 stick) butter
- 1/3 cup all purpose flour
- 2 cup chopped yellow onions
- 1 rib celery chopped
- 2 large garlic cloves, peeled
- 1/3 cup seeded and chopped red bell peppers
- 1/3 cup seeded and chopped green bell peppers
- 1 cup water
- 2 pounds medium-size shrimp, peeled and devined
- 1¼ teaspoon salt
- 1 teaspoon Tabasco brand garlic pepper sauce
- ½ teaspoon freshly ground black pepper
- ¼ cup chopped green onions green and white parts
- ¼ cup chopped fresh parsley leaves
- 2 pounds jumbo lump crabmeat, picked over for shells and cartilage
- Hot cooked long grain white rice (see Notes)
1. In a large, heavy pot, over medium-low heat, melt the butter, then add the flour. Stirring often, cook until the foam subsides and the mixture turns a golden color, like sandpaper, 10 to 12 minutes (see Eula Mae’s advice on making a roux). Add the yellow onions, celery, and garlic. Cook, stirring often, until soft and golden, about 15 minutes.
2. Add the bell peppers and cook, stirring occasionally, for 5 minutes. Add the water and stir to blend until the mixture thickens. Add the shrimp and stir to mix. Cook, stirring occasionally until the shrimp turn pink, 5 to 7 minutes. Add the salt, Tabasco, and black pepper and continue to cook for 5 to 7 minutes longer. Add the green onions, parsley, and crabmeat. Don’t stir or you’ll break up the crabmeat. Gently shake the pot, cover, and simmer for 5 minutes.
Turn off the heat and let it rest (with the lid on the pot) for about 5 minutes.
3. Serve over the rice in soup or gumbo bowls.
This recipe serves 10. Nutritional information does not include hot cooked long grain white rice.