Shrimp and Crab Gumbo
Dive into the soulful flavors of the South with this hearty Shrimp and Crab Gumbo, a classic Louisiana dish bursting with rich spices and wholesome ingredients. Featuring a deeply browned roux as its flavorful base, this gumbo is packed with tender shrimp, succulent lump crab meat, and smoky Andouille sausage. Vibrant okra, diced tomatoes, and the "holy trinity" of onion, green bell pepper, and celery add layers of texture and taste. Simmered to perfection with Cajun spices like smoked paprika and cayenne, this seafood gumbo delivers just the right amount of smoky heat. Served over fluffy white rice with a sprinkle of scallions and a splash of hot sauce, it's a comforting crowd-pleaser perfect for weeknight dinners or special gatherings. This Shrimp and Crab Gumbo blends bold Southern flavors with an irresistible homemade touch—perfect for anyone seeking the ultimate soul-warming seafood stew.
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Recipe Information
Ingredients
- 0.5 cup Vegetable oil
- 0.5 cup All-purpose flour
- 1 large Onion, diced
- 1 medium Green bell pepper, diced
- 2 stalks Celery, diced
- 3 Garlic cloves, minced
- 1 cup Okra, sliced
- 6 cups Chicken stock
- 1 14-ounce can Canned diced tomatoes
- 12 ounces Andouille sausage, sliced
- 2 Bay leaves
- 1 teaspoon Dried thyme
- 2 teaspoons Smoked paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 pound Shrimp, peeled and deveined
- 0.5 pound Lump crab meat
- 2 Scallions, sliced
- 4 cups Cooked white rice
- 1 to taste Hot sauce
Instructions
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat.
Gradually add the flour, whisking constantly to make a smooth roux. Continue cooking and stirring for about 20-25 minutes until the roux turns a deep, rich brown color, being careful not to burn it.
Add the diced onion, green bell pepper, celery, and garlic to the roux. Cook for 5-7 minutes, stirring frequently, until the vegetables soften and become fragrant.
Add the sliced okra and cook for another 5 minutes, stirring occasionally.
Slowly pour in the chicken stock, stirring constantly to incorporate the roux into the liquid. Bring to a gentle simmer.
Stir in the canned diced tomatoes, sliced Andouille sausage, bay leaves, thyme, smoked paprika, cayenne pepper, salt, and black pepper. Simmer uncovered for 45 minutes, stirring occasionally.
Add the shrimp to the gumbo and cook for 5-7 minutes, or until the shrimp turn pink and are fully cooked.
Gently fold in the lump crab meat and simmer for an additional 5 minutes to heat through. Adjust seasoning as needed with more salt, pepper, or cayenne.
Remove the bay leaves and discard them. Garnish the gumbo with sliced scallions.
Serve hot over a scoop of cooked white rice and add a dash of hot sauce, if desired.
Nutrition Facts
Calories |
755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 11.6 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 1600 mg | 70% | |
| Total Carbohydrate | 51.5 g | 19% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 5.8 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 921 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
