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A bowl of shrimp and crab gumbo with a side of rice and a crab claw cracker on the side.

Shrimp and Crab Gumbo


  • Author: Amanda McGrory-Dixon
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 20 minutes
  • Yield: About 10-12 servings 1x

Description

When only the coziest meal will do, a big bowl of shrimp and crab gumbo always hits the spot? A rich, complex stew filled with plump shrimp and tender crab meat comes with just the right spice kick to make this crowd-pleasing meal. After just one taste, this gumbo is sure to become your new favorite comfort food.


Scale

Ingredients

¼ cup canola oil
¼ cup bacon grease
1 cup all-purpose flour
3 celery ribs, chopped
2 green bell peppers, chopped
1 onion, chopped
4 garlic cloves, grated or minced
9 cups seafood stock, preferably homemade (see note)
2 tablespoons Cajun seasoning, preferably homemade
3 bay leaves
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
2 pounds shrimp, shelled
1 pound crab meat, shells picked out
1/4 cup fresh parsley, chopped
1 tablespoon filé powder
Salt to taste, optional
Cayenne pepper to taste, optional
Rice for serving


Instructions

Oven Roux Method

  1. Heat oven to 350 degrees. Whisk together the 1/4 cup canola oil and bacon grease with flour in a Dutch oven or deep cast-iron skillet. Place uncovered in the oven and whisk every 20 minutes until the roux turns the color of melted chocolate. This should take about an hour and a half to two hours. Be careful not to touch the roux. It will be very hot.
  2. Once the roux turns dark brown, place the Dutch oven on the stove and turn to medium heat. If using a cast-iron skillet, pour the roux into a large stock pot over medium heat. Stir in the celery, green bell pepper and onion and cook for about five minutes. Stir frequently. Add the garlic and cook for about 30 seconds, stirring constantly.
  3. Slowly stir in the seafood stock. Add in the Cajun seasoning, bay leaves, Worcestershire sauce and hot sauce. Bring to a boil over medium-high heat and then reduce to a simmer over medium-low heat. Cover and simmer for about an hour and stir occasionally.
  4. Discard the bay leaves. Add the shrimp, crab, parsley and filé powder. Simmer uncovered until the shrimp turn pink. This should only take a few minutes. Taste the gumbo. If it needs more Cajun seasoning or salt, add a little at a time until it suits your taste. If you’d like more heat, you can add cayenne pepper to your desired heat level. Keep in mind the flavors will bolden if you refrigerate it overnight. Serve over rice and with additional hot sauce if desired. Enjoy!

Stove-Top Roux Method

  1. Heat canola oil and bacon grease over medium heat. Add the flour and whisk continuously until the roux turns the color of melted chocolate. This could take up to an hour, depending on your heat. Don’t turn the heat up too high to make the roux cook faster because it could burn. I typically keep mine slightly under medium to be safe, but I wouldn’t go past medium.
  2. Once the roux turns dark brown, stir in the celery, green pepper and onion and cook for about five minutes over medium heat. Stir the vegetables often. Add garlic and cook for about 30 seconds.
  3. Slowly stir in the seafood stock. Add in the Cajun seasoning, bay leaves, Worcestershire sauce and hot sauce. Bring to a boil over medium-high heat and then reduce to a simmer over medium-low heat. Cover and simmer for about an hour and stir occasionally.
  4. Discard the bay leaves. Add the shrimp, crab, parsley and filé powder. Simmer uncovered until the shrimp turn pink. This should only take a few minutes. Taste the gumbo. If it needs more Cajun seasoning or salt, add a little at a time until it suits your taste. If you’d like more heat, you can add cayenne pepper to your desired heat level. Keep in mind the flavors will bolden if you refrigerate it overnight. Serve over rice and with additional hot sauce if desired. Enjoy!

Notes

  • If you don’t have time or the ingredients to make your own seafood stock, I recommend Better Than Bouillon Fish Base, Better Than Bouillon Lobster Base or More Than Gourmet Seafood Stock. For the More Than Gourmet brand, you may want to pick up three packets to ensure you have enough stock.
  • If you don’t have bacon grease on hand, you can use more oil in its place, though I love the depth of flavor bacon grease adds.
  • Feel free to make this gumbo a day or even several days ahead. I think it gets even better in the refrigerator as the flavors have time to meld. It also freezes beautifully.
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
  • Category: Soups and Stews
  • Method: Stove-Top or Oven
  • Cuisine: Cajun

Nutrition

  • Serving Size: 1 bowl
  • Calories: 266
  • Sugar: 1
  • Sodium: 1195
  • Fat: 12
  • Saturated Fat: 3
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 13
  • Fiber: 1
  • Protein: 22
  • Cholesterol: 189

Keywords: shrimp and crab gumbo