This version of gumbo is made with a roux (a mixture of flour and melted butter) and Louisiana cuisine's "holy trinity" of bell peppers, onions, and celery. After simmering the vegetables in the broth for half an hour, add the shrimp for the last few minutes of cooking. Serve with rice.
Seafood Lasagna (but with real Crab meat not imitation) _ This rich satisfying dish is loaded with Scallops, Shrimp & Crab in a creamy sauce. I consider this the "crown jewel" in my repertoire of recipes!