INGREDIENTS
* 1/2 cup (1 stick) butter
* 1/3 cup all-purpose flour
* 2 cups chopped yellow onions
* 1 rib celery, chopped
* 2 large garlic cloves, peeled
* 13 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 deveined
* 1 1/4 teaspoons salt
* 1 teaspoon Tabasco brand garlic pepper sauce
* 1/2 teaspoon freshly ground black pepper
* 1/4 cup chopped green onions (green and white parts)
* 1/4 cup chopped fresh parsley leaves
* 2 pounds jumbo lump crabmeat, picked over for shells and cartilage
* Hot cooked long-grain white rice
METHOD
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. Add the yellow onions, celery, and garlic. Cook, stirring often, until soft and golden, about 15 minutes.
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.
Serve over the rice in soup or gumbo bowels.
Serves: 8 to 10
