Shrimp and Crab Gumbo

🧂 Ingredients

• ¼ cup canola oil
• ¼ cup bacon grease
• 1 cup all-purpose flour
• 3 celery ribs

  chopped
• 2 green bell peppers

  chopped
• 1 onion

  chopped
• 4 garlic cloves

  grated or minced
• 9 cups seafood stock

  preferably homemade [https://burrataandbubbles.com/homemade-seafood-stock/] (see note)
• 2 tablespoons Cajun seasoning

  preferably homemade [https://burrataandbubbles.com/2019/01/21/homemade-cajun-seasoning/]
• 3 bay leaves
• 1 tablespoon Worcestershire sauce
• 1 tablespoon hot sauce
• 2 pounds shrimp

  shelled
• 1 pound crab meat

  shells picked out
• ¼ cup fresh parsley

  chopped
• 1 tablespoon filé powder
• Salt to taste

  optional
• Cayenne pepper to taste

  optional
• Rice for serving

Instructions

• 1 Heat oven to 350 degrees. Whisk together the ¼ cup canola oil and bacon grease
  with flour in a Dutch oven or deep cast-iron skillet. Place uncovered in the
  oven and whisk every 20 minutes until the roux turns the color of melted
  chocolate. This should take about an hour and a half to two hours. Be careful
  not to touch the roux. It will be very hot.
• 2 Once the roux turns dark brown, place the Dutch oven on the stove and turn to
  medium heat. If using a cast-iron skillet, pour the roux into a large stock pot
  over medium heat. Stir in the celery, green bell pepper and onion and cook for
  about five minutes. Stir frequently. Add the garlic and cook for about 30
  seconds, stirring constantly.
• 3 Slowly stir in the seafood stock. Add in the Cajun seasoning, bay leaves,
  Worcestershire sauce and hot sauce. Bring to a boil over medium-high heat and
  then reduce to a simmer over medium-low heat. Cover and simmer for about an hour
  and stir occasionally.
• 4 Discard the bay leaves. Add the shrimp, crab, parsley and filé powder. Simmer
  uncovered until the shrimp turn pink. This should only take a few minutes. Taste
  the gumbo. If it needs more Cajun seasoning or salt, add a little at a time
  until it suits your taste. If you’d like more heat, you can add cayenne pepper
  to your desired heat level. Keep in mind the flavors will bolden if you
  refrigerate it overnight. Serve over rice and with additional hot sauce if
  desired. Enjoy!
• 5 Heat canola oil and bacon grease over medium heat. Add the flour and whisk
  continuously until the roux turns the color of melted chocolate. This could take
  up to an hour, depending on your heat. Don’t turn the heat up too high to make
  the roux cook faster because it could burn. I typically keep mine slightly under
  medium to be safe, but I wouldn't go past medium.
• 6 Once the roux turns dark brown, stir in the celery, green pepper and onion and
  cook for about five minutes over medium heat. Stir the vegetables often. Add
  garlic and cook for about 30 seconds.
• 7 Slowly stir in the seafood stock. Add in the Cajun seasoning, bay leaves,
  Worcestershire sauce and hot sauce. Bring to a boil over medium-high heat and
  then reduce to a simmer over medium-low heat. Cover and simmer for about an hour
  and stir occasionally.
• 8 Discard the bay leaves. Add the shrimp, crab, parsley and filé powder. Simmer
  uncovered until the shrimp turn pink. This should only take a few minutes. Taste
  the gumbo. If it needs more Cajun seasoning or salt, add a little at a time
  until it suits your taste. If you’d like more heat, you can add cayenne pepper
  to your desired heat level. Keep in mind the flavors will bolden if you
  refrigerate it overnight. Serve over rice and with additional hot sauce if
  desired. Enjoy!

Nutrition Info