Shrimp and Crab Gumbo

• 3/4 cup of oil
• 3/4 cup of flour
• 1 small bell pepper, chopped
• 1 large onion, chopped
• 1 stalk of celery, chopped
• 4 cups of water
• Salt, black pepper, and cayenne pepper, to taste
• 1/2 cup chopped parsley
• 1/2 cup chopped green onion tops

1. Make a dark brown roux with oil and flour; add bell pepper, onion and celery and cook until onions are transparent.
2. Gradually add the water and continue cooking for at least one hour.
3. Adjust seasoning to taste; add shrimp, crab, parsley and green onion tops and simmer for 10 minutes.
4. Serve over cooked rice in soup bowls.

Yield: 6 to 8 servings