| Ingredients: 5 Onions, roughly chopped 1/2 gallon Peppers, Red, Yellow, and Green, rough chop 1/2" 1/2 bunch Celery 1 head Garlic, cut in half 4 Bay Leaves 2 cups High Gluten Flour 1/4 cup Garlic, minced 2 Tbsp Spice Mix |
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 1. Place the onions, colored peppers,
celery, garlic and bay leaves into a 4" full size steamtable pan. |
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2. Pour off the peanut oil from
preparing the turkey, discarding the sediment. |
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3. Return oil to a cast iron pan and
reheat peanut oil, almost to the smoking point. |
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4. Carefully whisk in the flour.
Lower the heat to medium. |
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5. Continue to whisk in a circular
motion. The roux will move through a range of colors from hazelnut to brick red and on to
dark brown. |
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6. When a deep red brown color is
reached, carefully pour the hot roux over the prepared vegetable/crab mixture in the
steamtable pan. |
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7. Stir carefully until sizzling
stops. Add the minced garlic and spice mix. |
