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Shrimp and Crab Gumbo Recipe

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4.2 from 75 reviews

This Shrimp and Crab Gumbo recipe is a rich and flavorful Cajun stew featuring a deep brown roux, tender sausage, fresh vegetables, and a combination of shrimp, crab, and optional lobster. The dish simmers to meld bold spices with okra’s signature thickening power, creating a hearty meal best served over cooked rice.

Ingredients

Sausage

  • 8 oz andouille sausage, sliced into 1-1 ½ inch rounds

Roux Base

  • 5 tablespoons butter
  • 4 tablespoons all-purpose flour

Vegetables

  • 1 cup diced green peppers
  • 1 cup diced celery
  • 1 cup diced white onions
  • 2-3 garlic cloves, minced
  • 2-3 cups chopped okra, fresh or frozen (2 cups recommended)

Liquids

  • 24 oz seafood or chicken broth/stock

Seafood

  • 1 pound raw shrimp, peeled and deveined
  • 1 pound lump crab meat or snow crab legs, or a combination
  • 8 oz lobster meat (optional)

Herbs and Spices

  • 1 teaspoon dried basil
  • 1 teaspoon ground oregano
  • ½ teaspoon ground thyme
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper (adjust to taste)
  • ⅛ teaspoon ground white pepper
  • ⅛ teaspoon ground black pepper
  • Salt to taste (added at the end)

Optional

  • Cooked rice for serving

Instructions

  1. Cook Sausage: Heat a Dutch oven or large stockpot over medium-high heat. Add sliced andouille sausage and cook for 3-4 minutes on each side until browned. Remove sausage from pot and set aside, leaving any browned bits in the pot for added flavor.
  2. Make Roux: Reduce heat to medium and add butter to the pot. As it melts, gradually whisk in flour in three additions, stirring constantly. Continue stirring until the roux attains a deep brown color, about 15 minutes, being careful not to burn it. This step adds deep flavor and thickening power.
  3. Sauté Vegetables and Spices: Add diced green peppers, celery, onions, Worcestershire sauce, garlic, and all spices except the bay leaf to the roux. Stir and cook for 8-10 minutes until vegetables are softened and fragrant.
  4. Add Broth and Okra: Pour in seafood or chicken broth and add okra. Stir to combine, then bring the mixture to a boil over medium-high heat.
  5. Simmer Gumbo: Add the bay leaf, cover the pot, reduce heat to low, and let simmer gently for 20-30 minutes. Cook longer if you prefer very soft vegetables, especially celery.
  6. Add Seafood: Remove the lid. Add raw shrimp, crab meat, and optional lobster meat. Cook uncovered for 2-3 minutes until shrimp are opaque and fully cooked. Avoid overcooking to prevent rubbery seafood.
  7. Serve: Taste and adjust salt as needed. Remove bay leaf. Serve gumbo hot over cooked rice if desired. Let the gumbo cool slightly before serving for best flavor.

Notes

  • Seafood cooks quickly; add it at the end to avoid overcooking.
  • Properly cooked shrimp curls into a loose “C” shape; tightly curled “O” shapes indicate overcooked shrimp.
  • Use any seafood you prefer for variations.
  • Butter can be substituted with olive or vegetable oil if desired.
  • For chicken gumbo, cook for 2 hours or more until meat is tender.
  • The roux color can vary from light brown to deep brown based on preference; deeper brown roux adds a richer, more robust flavor.
  • Okra is essential for gumbo’s authentic flavor and thickening; long cooking reduces its slimy texture.
  • Slow cookers are not recommended due to the fast-cooking nature of seafood.

Find it online: https://flavorspath.com/shrimp-and-crab-gumbo-recipe/