Shrimp and Crab Gumbo combines two kinds of sumptuous shellfish in this classic roux and okra thickened Cajun seafood stew.
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.
Fish Friday
Seafood or Fish Stews
- Food Lust People Love: Malaysian-style Curry Laksa
- Karen’s Kitchen Stories: Shrimp, White Bean, and Kale Stew
- Palatable Pastime: Shrimp and Crab Gumbo
- Sneha’s Recipe: Seer Fish/Surmai Kujit- East Indian
- A Day in the Life on the Farm: Sausage and Halibut One Pot Stew
Shrimp and Crab Gumbo
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Shrimp and Crab Gumbo

Shrimp and Okra Gumbo
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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I never knew you could keep roux in the refrigerator. Thanks for the lesson today.
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.
This was such a fabulous recipe! I can’t wait to make it again!!