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

Jump to Recipe

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.

Print Recipe

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

Fish Friday

Seafood or Fish Stews

Fish Friday logo

 

Shrimp and Crab Gumbo

Shrimp and Crab Gumbo

You Might Also Like:

Chicken and Meatball Gumbo

Chicken and Meatball Gumbo has a little different twist on the usual Andouille sausage or shrimp in this hearty Cajun stew.

Chicken and Meatball Gumbo

Easy Instant Pot Seafood Boil

Easy Instant Pot Seafood Boil yummy crab along with lobster, shrimp, clams, corn, potatoes and spicy sausage in a garlic butter beer sauce.

Easy Instant Pot Seafood Boil

Shrimp and Okra Gumbo

Shrimp and okra gumbo is a delicious Cajun style shrimp stew, perfect for celebrating Mardis Gras or just having a big bowl of comfort on a cold day.

Shrimp and Okra Gumbo

Cajun Style Peel & Eat Shrimp

Cajun style peel and eat shrimp with spicy seasoning and beer butter are an easy to prepare appetizer made in just a few short minutes.

Cajun Style Peel and Eat Shrimp

Pan Fried Oysters

Pan Fried Oysters use a simple prep and panko coating to easily fry up these favorite shellfish nuggets in minutes.

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

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

From the kitchen of palatablepastime.com; 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.

Nutrition

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
Tried this recipe?Let us know how it was!

Don’t forget to Pin & Save!

Shrimp and Crab Gumbo

Join my recipe group on Facebook for more recipes from blogger friends around the world!

Palatable Recipes

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.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: