Riley V's Gumbo

4 onions, maybe 5

1 head garlic

6 bell peppers (any color)

1 celery stalk

1 cup veggie oil

1 cup regular ass flower

chicken stock

2lbs shrimp (peeled!)

4 crabs (dead easier to work with…)

fill dutch oven until ~2 thumbs down from top with stock and heat it up

make roux on medium-high heat with flour and oil ; whisk non stop until light golden brown color

stir roux into dutch oven

sweat onion, pepper, celery until just wilted and add to dutch oven

dutch oven @ roiling boil

put rice on @ some point above

season with salt, white pepper, cayenne, smoked paprika, etc

boil back down to 2 knuckles below lip

cook down 3-4 hours

turn heat to low and add seafood

eat with rice once shrimp fully cooked