This looks absolutely divine! I love! Yum!
Source: Marcelle Bienvenu / Louisiana Cookin.com
- 12 large live blue crabs
- ¼ cup vegetable oil
- ½ cup all-purpose flour
- 1¼ cups chopped onion
- ¼ cup chopped green bell pepper
- ¼ cup chopped red bell pepper
- ¾ cup chopped celery
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
- 6 cups seafood stock
- 1 pound lump crabmeat, picked free of shells
- 1½ pounds large fresh shrimp, peeled and deveined
- 2 tablespoons finely chopped fresh parsley
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