A mysterious figure known only as the Culinomancer is a widely travelled individual of renowned skill. Their stated purpose? To create delicious and magical food from every known monster that can be considered edible.

The Culinomancer’s collected writings are popular among a certain niche group of adventurers. Some are interested in the magical benefits such dishes provide. Others are fringe epicureans, seeking pleasure in devouring the rarest, most exotic, and even dangerous food. Whoever this Culinomancer may be, they know their craft. The recipes are powerful aids to adventures, and typically very tasty.

In this installment, the Culinamancer combines a pair of terrible creatures from the coast and ocean. The giant mantis shrimp (see Tome of Beasts 3) is the more dangerous of the two, especially in its home element, though the bearmit crab (see Creature Codex) should not be underestimated, especially in greater numbers. For those brave enough, a delicious and useful magical meal awaits those willing to trust to the Culinamancer’s magic.

Bearmit Crabs and Giant Mantis Shrimps

This particular recipe was a matter of convenience, as I had both specimens on hand after a grueling sea adventure. When in doubt about the combination of two different proteins, pottage is the answer. A good soup, stew, or other peasant-style cook is often the best way to combine ingredients into a cohesive meal, as well as a successful magical concoction. Given my location at the time, a gumbo made the most sense.

Interesting side note: the shell adhesive generated by the bearmit crab works well as a thickening agent, in very small amounts. Be sure not to add too much! I had to toss the first test batch, along with a perfectly good cauldron and my best spoon. That said, nothing is a substitute for a good roux, which is always reliable and has never ruined any of my equipment.

New Magic Item: Bearmit Crab and Giant Mantis Shrimp Gumbo

Potion, Rare             10,000 gp

This thick, rich, flavorful stew is imbued with magical energies derived from the fierce creatures used to make it. Up to five creatures can partake of this meal during a long rest to gain its benefits. For the next 8 hours, a creature who eats a portion of the gumbo has resistance to bludgeoning damage and advantage on WIS (Perception) checks that rely on smell. The creature also gains the ability to make a sonic strike up to 3 times in the next 8 hours. As a bonus action, the creature can make a melee weapon attack at incredible speed, dealing an extra 3 (1d6) points of the damage type of the weapon, and 5 (1d10) thunder damage. If the attack is a critical hit, the target must succeed on a DC 13 CON save or be stunned until the end of its next turn.

Bearmit Crab and Giant Mantis Shrimp Gumbo Substitute* (Seafood Gumbo)

In the event that you’ve been spending more effort on downtime than adventuring, this recipe approximates the flavors of a giant mantis shrimp.

Ingredients

• 1 cup roux

• 3 tablespoons vegetable oil (for an extra kick of flavor, use bacon grease)

• 6 cups water

• 4 cups chicken broth (or substitute part or all with seafood broth, if available, and forgo the dried shrimp)

• 1/2 pound dried shrimp

• 3/4 cup Italian parsley, divided

• 1 small yellow onion, roughly chopped

• 1 cup chopped celery

• 1 green bell pepper, diced

• 3–6 cloves garlic, minced

• 1/2 cup sliced green onions

• 1 Dungeness crab, cleaned and cracked (I usually cook the crab, or buy it already cooked. I also clean and chop the meat from the claws and legs, and reserve the body. You can also buy prepackaged crab, about 1/2-1 pound is enough.)

• 2 pounds of shrimp, peeled and deveined

• 2 10-oz. cans of whole baby clams (or an equal amount of fresh or frozen clams, if available)

• 1–2 tablespoons Creole seasoning

• salt and pepper to taste

• 6–8 cups cooked rice

Preparation and Cooking

Note 1, the roux:

Roux is oil and flour, mixed and cooked, which thickens your broth or sauce and provides a distinctive underlying flavor to the meal. Use a 1-1/2:2 ratio of oil to flour. For the gumbo, you’ll want 3/4 cup of oil and 1 cup of flour to ensure you’ve got enough for the recipe. Roux keeps well in the fridge or freezer, so you can make larger batches if you want to tackle other similar dishes in the future.

The easiest way to cook a roux is with indirect heat, so a heavy pot (a cast-iron Dutch oven is perfect) is the best. Combine the oil and flour in the pot and mix until thoroughly combined. Set your oven to 350° F (177° C) and put the uncovered pot into the center. Time can vary with the oven. Typically, a cajun/creole roux is going to be dark, like chocolate or chili powder, but for a seafood gumbo, you go lighter; once the roux has reached the color of peanut butter, take it out. Give it a stir and let it sit and come to room temperature.

You can do a roux on the stovetop, but takes hours and you can’t stop stirring; if the roux burns, the whole batch is ruined and you have to start over. So use the wisdom of the inimitable Alton Brown, and cook your roux in the oven.

Note 2, the Creole seasoning:

You can buy some decent, prepackaged seasonings at the grocery store, such as Tony Chachere’s and Slap Ya Mamma. However, if you want to do it yourself: 5 tablespoons paprika, 3 tablespoons salt, 2 tablespoons onion powder, 2 tablespoons garlic powder, 2 tablespoons dried oregano, 2 tablespoons dried basil, 1 tablespoon dried thyme, 1 tablespoon black pepper, 1 tablespoon white pepper, 1 tablespoon cayenne pepper. Mix well. Keep it in a sealed jar and put it on/in everything.

1. Heat oil in the bottom of a large pot on your stovetop at medium heat. Add your onion, celery, and bell pepper and saute for about 2–3 minutes. Add the garlic and cook for another 30 seconds.

2. Add water and broth, raise heat to high, and bring to a boil.

3. Reduce heat to medium. Add the crab body (breaking into halves or quarters if needed). Add the dried shrimp with 2 tablespoons of the parsley and simmer 20 minutes. Remove the crab body and discard.

4. Return heat to high and bring the broth back to a boil. Remove from heat and stir one large serving spoonful of roux into the broth until completely incorporated.

5. Return pot to low heat and stir in the remaining roux, a spoonful at a time.

6. Add the crab meat, clams, and creole seasoning. Simmer uncovered for 20 minutes.

7. During the last 10 minutes of simmering, add the shrimp, remaining parsley, and green onions, and taste for seasoning, adding salt, pepper, or more creole seasoning, if desired.

8. Serve over rice.

_{*Note: While approximating the taste, texture, and appearance of bearmit crab and giant mantis shrimp, this alternate recipe is not purported to grant any magical effects. A full tummy and satisfied tastebuds should be expected, of course.}

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