Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

This is a recipe that never fails to impress. There's the perfect amount of spice and to top it off, it's good for you! I serve it with a salad and some warm rolls. I usually use just under a 1/2 tsp of each pepper. If you like really spicy, use 1/2 tsp each.

Ingredients Nutrition

Directions

  1. Mix onion, bell pepper, celery, okra and garlic; reserve.
  2. Heat butter in 6- to 8-quart Dutch oven over medium heat until hot. Gradually stir in flour. Cook, stirring occasionally, until caramel colored, about 7 minutes.
  3. Add half of reserved onion mixture. Cook, stirring constantly, about 1 minute. Stir in remaining onion mixture. Cook until celery is crisp-tender, about 4 minutes. Stir in and break up tomatoes. Stir in chicken broth, salt, white pepper, black pepper, cayenne pepper and bay leaves. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, 1 hour.
  4. Add shrimp and crabmeat to Dutch oven. Heat to boiling. Boil uncovered 1 1/2 minutes; remove from heat. Cover and let stand 15 minutes. Stir and remove bay leaves. Serve over rice.

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