Description
This Shrimp and Crab Gumbo, also known as Seafood Gumbo, is a rich and flavorful Cajun stew filled with shrimp, crab meat, sausage, okra, and aromatic vegetables. It’s a classic Southern dish that’s perfect for gatherings or a comforting family meal.
Ingredients
Units
Scale
Shrimp Stock:
- 2 pounds jumbo 16/20 shrimp, shells on
- 2 quarts water
- Cajun seasoning
Roux:
- 1 cup canola oil
- 1 cup all-purpose flour
Gumbo:
- 1/2 pound Conecuh sausage or substitute any smoked sausage or andouille sausage
- 2 tablespoons canola oil
- 4 cups sweet onions, diced
- 2 cups celery, diced
- 2 cups bell pepper, 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)
Serving:
- cooked rice
Instructions
- Make the shrimp stock: Peel and devein raw shrimp. Season with Cajun seasoning and refrigerate. Simmer shrimp shells in water for 30 minutes to make stock. Strain and set aside.
- Make the roux: Whisk oil and flour in a skillet over medium heat until it reaches desired color. Set aside.
- Make the gumbo: Brown sausage, then set aside. Cook vegetables in oil until tender. Add roux, sausage, shrimp stock, okra, tomatoes, salt, and garlic powder. Simmer covered for 45 minutes. Add shrimp, crab, and brandy. Simmer for 15 minutes. Serve over rice.
Notes
- For efficiency, brown sausage first, then use the same skillet for the roux. Consider using pre-made roux for convenience.
- Substitute store-bought seafood or chicken stock if preferred, but homemade shrimp stock is recommended.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 400 kcal
- Sugar: Approximately 5g
- Sodium: Approximately 900mg
- Fat: Approximately 20g
- Saturated Fat: Approximately 4g
- Unsaturated Fat: Approximately 14g
- Trans Fat: 0g
- Carbohydrates: Approximately 25g
- Fiber: Approximately 4g
- Protein: Approximately 30g
- Cholesterol: Approximately 150mg
