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Seafood Stew
INGREDIENTS
2 lbs lump carb
8 Gumbo crab halved
3 lbs shrimp
1 cup oil
1 cup flour
1 med onion-diced
6 ribs celery-diced
1 bell pepper-diced
1 bunch green onion-chopped
8 cloves garlic-minced
64 oz seafood stock
2 tbs hot sauce
2 tbs Worcestershire
4 tbs Cajun seasoning
Cayanne pepper (optional)
DIRECTIONS
Peel and devein your Shrimp save the shells
Place the shells in large stock pot
Cover with 64 oz of water and boil for about 1 hour
Starin to remove the shells from the stock
Heat a Dutch over med heat
Add oil to the pot
Once heated add your flour
Cook for about 30 minutes till a dark brown
Stirring constantly to keep from burning
Add your onion, celery and bell pepper
Cook for about 15 minutes till tender
Added your green onion, garlic and seafood stock
Added hot sauce, Worcestershire and 2 tbs Cajun seasoning
Bring to a low simmer, cover and cook for 1 hour
Add cayenne and more Cajun seasoning if needed
Add your halved crabs
Cook for 15 minutes
Add your shrimp
Cook for 15 minutes
Add lump carb
Cook for 15 minutes
Server over rice
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