Toms Simple Shrimp and Crab Gumbo
Dive into the hearty comfort of Tom’s Simple Shrimp and Crab Gumbo, a soulful dish bursting with bold Cajun flavors and brimming with fresh seafood. Perfect for a cozy dinner or a festive gathering, this easy gumbo recipe combines succulent shrimp, tender lump crabmeat, and optional okra with a rich, spiced broth. Crafted with a classic roux, aromatic vegetables, and a medley of seasonings like Cajun spice and thyme, each bite delivers authentic Southern charm. Served over fluffy white rice and topped with fresh parsley and green onions, this one-pot wonder comes together in just an hour, making it an irresistible go-to for weeknight meals or special occasions. Enjoy the taste of the bayou from the comfort of your kitchen!
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Recipe Information
Ingredients
- 0.5 cup vegetable oil
- 0.5 cup all-purpose flour
- 1 large (diced) yellow onion
- 1 medium (diced) green bell pepper
- 2 stalks (diced) celery stalks
- 3 cloves (minced) garlic
- 2 tablespoons cajun seasoning
- 1 teaspoon dried thyme
- 2 whole bay leaves
- 6 cups chicken broth
- 1 14-ounce can crushed tomatoes
- 1 pound shrimp (peeled and deveined)
- 0.5 pound lump crabmeat
- 1 cup (sliced) okra (optional)
- 1 teaspoon (to taste) salt
- 0.5 teaspoon black pepper
- 3 cups (cooked) white rice
- 2 stalks (chopped, for garnish) green onions
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat.
Gradually whisk in the flour, stirring constantly, to create a roux. Cook the roux for 8–10 minutes, or until it turns a deep golden brown.
Add the diced onion, bell pepper, celery, and garlic to the roux. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the Cajun seasoning, thyme, and bay leaves. Cook for another minute to toast the spices.
Slowly pour in the chicken broth while stirring to combine. Add the crushed tomatoes and bring the mixture to a simmer.
If using okra, add it now and let the gumbo simmer for 15–20 minutes, stirring occasionally.
Add the shrimp and crabmeat to the pot. Cook for 5–7 minutes, or until the shrimp turn pink and opaque.
Season the gumbo with salt and black pepper to taste. Remove the bay leaves before serving.
To serve, ladle the gumbo into bowls over a scoop of cooked white rice. Garnish with chopped green onions and fresh parsley.
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 11.4 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 1286 mg | 56% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 5.7 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 136 mg | 10% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 941 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.
