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Perfect for weekend cooking for a crowd on a cold, rainy day.
Prep Time: 00:10
Cook Time: 04:00
1 , 16 oz jar kary's roux
3 , 16 oz containers guidry's fresh cuts
8 cups seafood stock
olive oil, vegetable oil, or canola oil (whatever you have on hand)
3 lb medium peeled shrimp
1/2 lb jumbo lump crab meat
1 lb lump crab meat
1 lb peeled louisiana crawfish (be sure to check the bag! )
tony chachere seasoning
black pepper garlic powder
1Saute Guidry's with oil in a large pot until onions become translucent.
2Fill up 1 Guidry's container with water and add to your pot. Bring to a boil for 20-30 minutes. Season with Tony's, black pepper, garlic powder, and parley as needed.
3Add Seafood stock plus 4 more Guidry's containers of water and boil for approximately 1 hour. Season with Tony's, black pepper, garlic powder, and parley as needed.
4Add entire jar of roux, stirring frequently to avoid sticking. Boil for another 30-45 minutes. Season with Tony's, black pepper, garlic powder, and parley as needed.
5Add 1-2 containers of water and continue at a rolling boil. While this is boiling take some time to clean your shrimp. Season with Tony's, black pepper, garlic powder, and parley as needed.
6Add shrimp, crawfish, and crab meat. Wait to add crab 20 minutes before serving.
7Serve with white rice and top with green onions & gumbo file if you wish. And pair with saltine crackers, sweet potatoes, potato salad, or french bread!
I never measure when I season- so at each step you may or may not need to add a little of everything!
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