Serves: 6
Total Calories: 163

1 large onion
6 green onions
1 large green bell pepper
1 large red bell pepper
3 ribs celery
3/4 cup chopped parsley
6 garlic cloves
1/2 stick butter
3 tablespoons flour
1 1/2 pounds large raw shrimp, shells on
6 cups water
1 tablespoon seafood seasoning
1/2 teaspoon cayenne pepper
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1 tablespoon vegetable bouillon
1 pound crabmeat

In a food processor, finely chop onion, peppers, celery, parsley, and garlic.

Melt butter in a large pot over medium-high heat. Add flour to make a roux, and stir constantly until it becomes peanut butter colored. (Be careful not to burn the roux.) Add the chopped vegetables and let them cook until soft, about 30 minutes. Remember to stir occasionally so they don’t stick.

In the meantime, peel and devein shrimp. Save shells and make a stock by boiling them in water and seafood seasoning for 8–10 minutes, then strain.

When the veggies are done, add stock and stir. Simmer, then add remaining seasonings. You may want to adjust them to your own taste. About 15 minutes before you are ready to eat, add crab and shrimp. Cook until shrimp are pink and tender; don’t overcook—they will get tough. This dish goes best over hot fluffy rice.


Fun Fact: The variety of the pepper plant and the stage of the ripeness determine the flavor and color of each pepper. For example, a red bell pepper is simply a mature green bell pepper. It is sweeter than an orange pepper, which is sweeter than yellow, which is sweeter than green.

Nutritional Facts:

Serves: 6
Total Calories: 163
Calories from Fat: 71

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