Shrimp and Crab Gumbo

Shrimp and Crab Gumbo combines two kinds of sumptuous shellfish in this classic roux and okra thickened Cajun seafood stew.
Shrimp and Crab Gumbo

Shrimp and Crab Gumbo

By Sue Lau | Palatable Pastime

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Shrimp and Crab Gumbo is my recipe of the day with the blogging group Fish Friday Foodies. Once per month we group up to share seafood recipes on a common topic. For October we are sharing recipes for seafood stews.

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Classic gumbo includes chicken and sausage (Andouille, preferably), the Creole trinity of onions, peppers and celery, and okra. But it can be made with a variety of proteins. I chose to make a seafood gumbo this time around, featuring crab meat and shrimp.

As with the traditional French trinity of onions, carrots and celery, the Creole version is essential for providing a solid base of flavor in soup.

Roux Tips

Here, the roux also contributes flavor in addition to acting as a thickening agent. Roux can be prepared in colors ranging from light to dark brown. The darker it gets, the more intense the flavor it adds.

To make roux, combine equal parts vegetable oil and flour. Then cook it in a skillet until it browns, removing the raw flavor.  This is done over low heat so the flour does not burn. Cook it until it gets to  the color of peanut butter for a light roux. For a darker roux, continue to a chocolate brown color.

Make Ahead and Store

You can keep roux in the fridge for quite a long time in a sealed jar with a lid. Then you don’t have to make it every time  you make gumbo. Or when you use it for other uses, such as gravy or soup.

Gumbo filé (powdered sassafras leaves) is an optional add-in best sprinkled on when the gumbo is served. If you cook it in it can become stringy and ruin the smooth texture of the gumbo.

Shrimp and Crab Gumbo

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Shrimp and Crab Gumbo

Shrimp and Crab Gumbo

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Shrimp and Crab Gumbo

Shrimp and Okra Gumbo

Sue Lau
5 from 8 votes
Prep Time 20 minutes
Cook Time 1 hour
Course Main Dish, Soups and Stews
Cuisine American, Cajun
Servings 6
Calories 403 kcal


  • 1 large onion chopped
  • 8 ounces fresh okra sliced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 cup prepared (jarred) Cajun roux see note
  • 2 ribs celery diced
  • 1 green bell pepper chopped
  • 2 tablespoons minced garlic
  • 2 tablespoons chopped Italian parsley
  • 6 cups hot water
  • 1 pound cooked lump crab meat
  • 1 pound medium raw peeled and deveined shrimp
  • 6 cups cooked rice
  • 1-1/2 teaspoons gumbo file optional


  • In a large pot, cook the onion, okra and thyme in the olive oil until the onion softens and the okra browns lightly.
  • Stir in the celery, bell pepper, garlic, parsley and roux with the water.
  • Stir to mix, then bring to a boil, reduce heat, cover and simmer, stirring occasionally for 45 minutes.
  • Add the shrimp to the gumbo and simmer for 10 minutes, then add the crab and cook 5 minutes more.
  • Serve gumbo with rice and sprinkled with file if you prefer.


From the kitchen of; to make roux, use commercially jarred or prepare your own (which you can do ahead and store). Combine equal parts flour and oil. Cook over low heat, stirring constantly, until flour darkens to a caramel color similar to the color of peanut butter. Cool and store until needed.


Calories: 403kcalCarbohydrates: 51gProtein: 35gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 153mgSodium: 742mgPotassium: 607mgFiber: 3gSugar: 2gVitamin A: 487IUVitamin C: 34mgCalcium: 154mgIron: 2mg
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Shrimp and Crab Gumbo

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3 responses

    • It gets the texture of peanut butter. Or miso. Thick and ready to go. They even sell it in jars, but I don’t know a thing about canning that. Maybe pressure canning.

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