Go Back
–+ servings
a bowl of shrimp and crab gumbo with rice and crackers
Print Recipe Pin Recipe
5 from 6 votes

Shrimp and Crab Gumbo AKA Seafood Gumbo

Shrimp and Crab Gumbo, AKA Seafood Gumbo, is an iconic Cajun stew made with  roux, shrimp, crab, smoked sausage and lots of vegetables, including okra. Served over rice.
Prep Time30 minutes
Cook Time1 hour 15 minutes
Course: Main Course
Cuisine: American South
Keyword: seafood gumbo, shrimp and crab gumbo
Servings: 8
Author: Jackie Garvin

Ingredients

  • 2 pounds jumbo 16/20 shrimp, shells on
  • 2 quarts water
  • Cajun seasoning
  • 1 cup canola oil
  • 1 cup all-purpose flour
  • 1/2 pound Conecuh sausage substitute any smoked sausage or andouille sausage
  • 2 tablespoons canola oil
  • 4 cups sweet onions approx. 2 large, diced
  • 2 cups celery approx. 7 - 8 stalks, diced
  • 2 cups bell pepper approx. 1 large, diced
  • 3 15 ounce packages frozen sliced okra
  • 1 14.5 ounce can diced tomatoes
  • 2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1 pound crab meat
  • 1/4 cup brandy optional
  • cooked rice

Instructions

  • Make the shrimp stock
  • Peel and devein raw shrimp.
  • Place shrimp in a bowl, sprinkle with Cajun seasoning, put in refrigerator.
  • Add shells to a large pot along with 2 quarts water.
  • Cover and simmer for 30 minutes to make shrimp stock.
  • Strain and set aside.
  • Make the roux
  • Add 1 cup canola oil and 1 cup all-purpose flour to a cast iron skillet preheated over medium heat
  • Whisk together oil and flour.
  • Continue whisking until the roux is the color of peanut butter or your desired color. Place close attention that you whisk the entire bottom surface of the skillet. Once roux starts browning, it can burn quickly in spots that aren't kept moving. Leave in skillet but remove from heat and set aside.
  • Make the gumbo
  • Cut sausage into rounds and brown in a cast iron skillet.
  • Once brown, remove sausage from skillet and place aside.
  • Peel and dice onions.
  • Dice celery and bell pepper.
  • Add diced vegetables to 8 quart stockpot along with 2 tablespoons canola oil.
  • Cook uncovered over medium heat, stirring frequently, for about 15 minutes until vegetables are tender and reduced in volume by approximately one half.
  • Add roux and sausage to pot with vegetables.
  • Stir in shrimp stock.
  • Add okra, tomatoes, salt, and garlic powder.
  • Simmer covered 45 minutes, stirring occasionally.
  • Remove seasoned shrimp from refrigerator.
  • Check crab for bits of shell.
  • Add shrimp, crab, and brandy if using, to pot. Stir.
  • Cover and simmer for 15 minutes or until shrimp is pink.
  • Serve over cooked rice.

Notes

1.For the sake of efficiency, start off by browning the sausage in an iron skillet. Once browned, drain and remove the sausage and set aside. Wipe down the skillet, and cook the roux in the same skillet. For the purposes of recipe writing, it flows better to include the sausage prep under the make the gumbo section that appeared later in the instructions.
2.An excellent product that's a time saver, is Savoie's Roux  (affiliate link)  It's a jarred roux that's worth trying if you're short on time or the thought of making roux is intimidating.
3.Instead of making shrimp stock, substitute a good quality, store  bought seafood, chicken, or turkey stock. However, I highly recommend homemade shrimp stock.
Tried this recipe?Mention @syrupandbiscuits or tag #syrupandbiscuits!