Go Back

Louisiana-Style Shrimp and Crab Gumbo

Elina James
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Dinner
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Gumbo Base:
  • ½ cup all-purpose flour
  • ½ cup vegetable oil (for roux)
  • 1 large onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 2 celery stalks, finely chopped
  • 4 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes (optional, for a Creole touch)
  • 4 cups seafood stock (or chicken stock)
  • 1 cup water (adjust as needed)
  • 2 bay leaves
  • 1 tbsp Cajun seasoning
  • ½ tsp smoked paprika
  • ½ tsp dried thyme
  • ½ tsp cayenne pepper (adjust to spice preference)
  • Salt and black pepper to taste
  • For the Seafood:
  • 1 lb (450 g) large shrimp, peeled and deveined
  • ½ lb (225 g) lump crab meat
  • ½ lb (225 g) smoked andouille sausage, sliced
  • 2 tbsp butter
  • For Serving:
  • 3 cups cooked white rice
  • Chopped green onions (for garnish)
  • Fresh parsley (for garnish)
  • Hot sauce (optional)

Instructions
 

  • Step 1: Make the Roux : In a large heavy-bottomed pot or Dutch oven, heat ½ cup oil over medium heat. Gradually whisk in ½ cup flour to create a roux. Stir constantly for 15–20 minutes, or until the mixture turns a deep chocolate brown color. Be patient — this step is crucial! The roux adds depth and flavor. Do not walk away; it can burn easily.
  • Step 2: Add the Holy Trinity : Once the roux reaches the right color, add onion, celery, and bell pepper. Stir and cook for 5–7 minutes until softened and aromatic. Add garlic and sauté for another minute.
  • Step 3: Build the Gumbo Base : Slowly pour in seafood stock, stirring constantly to avoid lumps. Add tomatoes (if using), bay leaves, Cajun seasoning, paprika, thyme, cayenne, salt, and pepper. Stir well and bring to a gentle simmer. Add sliced andouille sausage and simmer uncovered for about 45 minutes, stirring occasionally.
  • Step 4: Add the Seafood : Stir in the shrimp and cook for about 4–5 minutes, or until they turn pink and opaque. Gently fold in the crab meat and butter, stirring carefully so the crab doesn’t break apart. Simmer for another 5 minutes to blend the flavors.
  • Step 5: Final Seasoning : Taste and adjust seasoning as needed — add more salt, pepper, or hot sauce for extra kick. Remove bay leaves before serving.