Shrimp and Crab Gumbo AKA Seafood Gumbo Recipe

Get ready to savor every bite of this Shrimp and Crab Gumbo AKA Seafood Gumbo—a comforting, flavor-packed Louisiana classic brimming with tender shrimp, sweet crab, smoky sausage, and all the heart and soul of the Gulf Coast. This is one of those one-pot wonders that just gets better with every spoonful, and once you make it, you’ll find yourself craving this spicy, savory stew again and again!

Ingredients You’ll Need

What makes Shrimp and Crab Gumbo AKA Seafood Gumbo so special is the harmony of simple—but extraordinary—ingredients. Each one plays its own role, from building flavor in the base to delivering that signature meaty seafood bite and luscious, velvety broth.

• Jumbo 16/20 shrimp (2 pounds, shells on): Shells are used for homemade stock and the shrimp themselves become sweet, plump morsels in the gumbo.
• Cajun seasoning: Infuses the seafood with Louisiana heat and aromatic spices right from the start.
• Canola oil (plus more for sautéing): Essential for a rich, toasty roux and to soften the aromatic vegetables.
• All-purpose flour: Combines with oil for that deep, nutty roux—gumbo’s secret magic.
• Conecuh sausage or andouille sausage (1/2 pound): Adds a smoky, savory soul to every bite. Use your favorite smoked sausage if needed!
• Sweet onions, celery, and bell pepper: This “holy trinity” creates the classic flavor base—each brings sweetness, fragrance, and a touch of color.
• Frozen sliced okra (3 15-ounce packages): Gives authentic earthy flavor and natural thickening power.
• Canned diced tomatoes: Adds tang and a pop of brightness to balance the richness.
• Kosher salt and garlic powder: Seasons every layer for savory depth.
• Fresh crab meat (1 pound): A decadent finishing touch—make sure to check for any shell bits.
• Brandy (optional): A dash adds complexity and a subtle, sweet warmth.
• Cooked rice: The classic Southern bed to catch all that saucy goodness.

Variations

This Shrimp and Crab Gumbo AKA Seafood Gumbo is endlessly adaptable, so you can truly make it your own based on what you have or the vibe you’re feeling! Don’t be afraid to riff—you’ll still end up with a soul-warming bowl of goodness.

• Chicken & Sausage Gumbo: Swap the seafood for diced chicken thighs and double up on the smoked sausage for a “land and sea” flavor profile.
• Extra Seafood: Toss in chunks of white fish, crawfish tails, or even mussels as a fun twist for all-out seafood lovers.
• Gluten-Free: Use a gluten-free flour blend to make your roux and the gumbo will be just as lush and delicious!
• Spice it Up or Down: Adjust the Cajun seasoning amount, or add a chopped jalapeño if you want a little more kick.

How to Make Shrimp and Crab Gumbo AKA Seafood Gumbo

Step 1: Make the Shrimp Stock

Begin by peeling and deveining the shrimp, reserving all the shells—these are going to make your homemade shrimp stock ultra-flavorful. Place the shells in a large pot with 2 quarts of water, bring to a gentle simmer, cover, and let them burble for about 30 minutes. This step infuses your gumbo with that sweet, briny foundation that really brings out the flavor in the final dish. Strain out the solids and set your golden stock aside.

Step 2: Season the Shrimp

Toss your cleaned shrimp in a generous sprinkle of Cajun seasoning and pop them in the fridge. Not only does this infuse the shrimp with flavor, but it also lets them stay juicy and perfectly seasoned when you add them at the end.

Step 3: Make the Roux

Heat 1 cup of canola oil in a cast iron skillet over medium heat, then whisk in the flour. This is the magic moment—the secret to gumbo’s rich thickness and nutty, toasty depth. Stir constantly, scraping every bit of the pan, until you reach a deep peanut-butter brown. Keep a careful eye—once roux browns, it can burn fast! When you’ve hit your chosen color, slide the pan off the heat and set aside.

Step 4: Brown the Sausage

While your stock is simmering or your roux is cooling, slice the sausage into rounds and brown them in a hot skillet. You want those flavorful, caramelized edges that add irresistible smokiness to the dish. Once they’re browned up, transfer them to a plate and set aside.

Step 5: Sauté the Trinity

Dice the onions, celery, and bell pepper. In your large stockpot, heat 2 tablespoons of oil over medium, then add the veggies. Cook uncovered, stirring often, for about 15 minutes. You’ll see them soften and shrink down as their flavors meld and deepen—a crucial step for that Louisiana flavor.

Step 6: Build the Gumbo

Add the roux and browned sausage to your vegetables and stir until everything is well coated. Slowly pour in your reserved shrimp stock, stirring to blend the roux with the liquid. Now add the frozen okra, diced tomatoes, kosher salt, and garlic powder. Give it all a good stir and bring the pot to a gentle simmer. Cover and let it cook for about 45 minutes, stirring now and then—your kitchen will smell incredible!

Step 7: Add Seafood and Finish

Time to turn your gumbo into a true showstopper! Check your crab meat for any hidden bits of shell, then add in the seasoned shrimp, crab, and splash in the brandy if you’re using it. Gently simmer for another 15 minutes, covered, until the shrimp turn a gorgeous pink. All that’s left is to ladle up your gumbo over fluffy cooked rice and dig in!

How to Serve Shrimp and Crab Gumbo AKA Seafood Gumbo

Garnishes

If you want to make your bowl of Shrimp and Crab Gumbo AKA Seafood Gumbo restaurant-level special, try a sprinkle of sliced green onions, a little fresh flat-leaf parsley, or even a dash more Cajun seasoning. Some folks love an extra scatter of crab on top or just a few lemon wedges on the side for a burst of brightness—totally optional, but oh-so-good.

Side Dishes

Nothing beats a scoop of white or brown rice for soaking up all that flavorful broth, but you can also serve your gumbo with crusty French bread (perfect for dunking). Steamed greens or a classic Southern cucumber salad make lovely, cooling sides.

Creative Ways to Present

For gatherings, serve Shrimp and Crab Gumbo AKA Seafood Gumbo in mini cups or shot glasses for an eye-catching appetizer station. Or, go big and dish it up in vintage soup bowls set family-style on the table, letting guests ladle their own. Finish with edible Louisiana flowers or serving over colored rice for a festive look!

Make Ahead and Storage

Storing Leftovers

Gumbo actually gets even better with time! Cool any leftovers to room temperature, transfer to airtight containers, and stash in the refrigerator. It will keep fresh for up to 3 days.

Freezing

You can freeze gumbo for up to 2 months—just remember that the texture of shrimp and okra may soften a bit after thawing. For best results, freeze without the rice (add fresh rice when reheating).

Reheating

Reheat gumbo gently on the stovetop over medium-low heat, stirring occasionally, until hot all the way through. If thickened too much, just add a splash of water or seafood stock and adjust seasoning to taste.

FAQs

Final Thoughts

Whether it’s your first time making gumbo or your hundredth, this Shrimp and Crab Gumbo AKA Seafood Gumbo brings the warmth and spirit of the South right to your kitchen. Pull up a chair with friends and family, share a nourishing bowl, and let the good times roll. You’re going to love every last spoonful!

Print