Make dark brown roux with flour and oil. Add bell pepper, onion, garlic and celery leaves with a little water, cover and cook till tender on very low heat. Add 2 quarts water and boil 5 minutes. Add shrimp and crab meat, boil 10 minutes. Add green onion tops and parsley. Simmer about 5 minutes. Season with salt and pepper and serve over hot rice.
Gumbos, Soups, Chowders
Cajun Country -- New Iberia, Louisiana