CAJUNLAWYER
Member
Make a dark peanut butter roux .75 cup oil & .75 cupflower. It's gonna take around 45 minures of stirrin' to get it dark enough. to stop the cooking, put in 3/4's of a container of that chopped seasoning you buy in the store (the 16 oz size). Put in two tablespoons( yes tablespoons) of K Paul "seafood seasoning" stir it good and set aside.
meantime-you should have boiled and set aside a couple of fresh cleaned crabs (not frozen-it gets a fishy taste)to get around 3-4 cups of stock-you need add noting to the water except salt. (if you want a more shrimp-y flavor boil shrimp instead). ( I also suggest that you let the lookes pick on these two crabs as appetizers, cause you are going to cook them a while to get stock and they are not going to take too much more cooking-in other words do not put these crabs in the dish. In your big stock pot-melt one stick of BUTTER-not margerine-and saute the remaining chopped vegetables-if you want put in half a table spoon of the seafood seasoning. Then put in one pound more or less of peeled shrimp and 4 or 5 parboiled cleaned crabs (you can adjust the crab or shrimp up or down depending on youe mood-or make it all shrimp or all crab). When the shrimp get pink, put in the roux/vegetable mixture and three cups of stock (you can adjust this any way you want-more people to feed add more stock
). You're ready to go, but it tastes better the longer it sits and melds-5 minutes before serving fold in half pound of white crab meat ) and a pound of cleaned coctail claws to give the diners something to do . This is rich and best served with a good eye-talian tossed salad, garlic bread and a bunch od a good white wine.
meantime-you should have boiled and set aside a couple of fresh cleaned crabs (not frozen-it gets a fishy taste)to get around 3-4 cups of stock-you need add noting to the water except salt. (if you want a more shrimp-y flavor boil shrimp instead). ( I also suggest that you let the lookes pick on these two crabs as appetizers, cause you are going to cook them a while to get stock and they are not going to take too much more cooking-in other words do not put these crabs in the dish. In your big stock pot-melt one stick of BUTTER-not margerine-and saute the remaining chopped vegetables-if you want put in half a table spoon of the seafood seasoning. Then put in one pound more or less of peeled shrimp and 4 or 5 parboiled cleaned crabs (you can adjust the crab or shrimp up or down depending on youe mood-or make it all shrimp or all crab). When the shrimp get pink, put in the roux/vegetable mixture and three cups of stock (you can adjust this any way you want-more people to feed add more stock
