Seafood gumbo

Ingredients:

• 1 blue crab
• 1 lobster neck
• 1.8 kg medium shrimp, peeled
• 450 g of crab meat
• 1 cup wheat flour
• 1 cup vegetable oil
• 2 cups finely chopped onion
• 2 green bell peppers, finely chopped
• 1/4 cup Creole seasoning
• 1 bunch green onions, finely chopped
• 1/2 bunch parsley, finely chopped
• Cooked white rice for serving

Preparation:

1. Make the roux (flour and butter mixture): Combine the flour and vegetable oil in a large saucepan and cook over medium heat, stirring constantly, until dark brown, about 45 minutes. Remove from heat.
2. Bring 9.5 liters of water to a boil in a very large, wide saucepan. Add the onion, pepper, and flour mixture and cook over medium heat, stirring occasionally, until the vegetables are very tender, about 45 minutes.
   
   Add the blue crab and lobster tail and simmer until tender, about 15-20 minutes. Remove the lobster tail and crab. Let the lobster cool slightly, then remove the meat from the shell and cut into small pieces; refrigerate until serving.
3. Add the Creole seasoning to the pan and bring to a boil; simmer until the liquid has reduced by a quarter, about 1 hour 30 minutes. Add the shrimp and simmer over medium heat until firm, about 20 minutes.
   
   Add the crab and lobster meat and cook for another 10 minutes. Stir in the green onions and parsley and remove from heat. Cover and let sit for 30 minutes. Serve the seafood gumbo with rice.