Beazell's Cook Book

Shrimp & Crab Stew by David Triche

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5 lbs. Shrimp, peeled & deveined
1 lb. lump Crab Meat
2 large Onions, chopped
1 bunch Green Onions, chopped
5 stalks Celery, chopped
1 head Garlic, chopped
1 (14.5 oz.) can diced Tomatoes
3 Tbsp. Tomato Paste
1 cup All-Purpose Flour
1 cup Cooking Oil
1 gallon Water
BeaZell's Cajun Seasoning
Cayenne Pepper to taste
 
In a pot, add oil and heat on medium heat. Add flour and make a roux to a dark brown roux. Add onions, green onions, celery and garlic and saute for 15 minutes. Add tomatoes, tomato paste, water. Bring mixture to a boil. Season generously with BeaZell's Cajun Seasoning and Cayenne Pepper. Cook uncovered for 1 hour. Add shrimp and crab meat, and continue cooking for another 30 minutes. Add additional seasoning if necessary. Serve over Rice.

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