Shrimp and Crab Gumbo Recipe
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.
How to Make the Best Shrimp and Crab Gumbo
Shrimp and crab gumbo is the ultimate Louisiana comfort food—a rich, deeply flavored stew that brings together the best of seafood with the warm spices and traditions of Cajun cooking. This dish is perfect for those cold nights when you want something hearty, warming, and absolutely satisfying. The combination of tender shrimp and succulent crab meat creates a complex flavor profile that’s both elegant and deeply comforting.
The heart of authentic gumbo is the roux, and this recipe gives you two methods to create that crucial flavor base. Whether you choose the oven method for a more hands-off approach or the stovetop method for more control, you’ll end up with that signature deep chocolate-brown roux that gives gumbo its distinctive taste. The “holy trinity” of Cajun cooking—onions, celery, and bell peppers—combined with aromatic garlic creates an incredible foundation for the broth.
This gumbo serves 10 people and is perfect for feeding a crowd or having leftovers on hand. Serve it over fluffy white rice for an authentic experience, and don’t forget to add the filé powder at the end—it’s the traditional thickener and adds an essential depth of flavor that’s distinctly Louisiana. After your first bowl, you’ll understand why this is a beloved staple in Cajun kitchens across the South.
Shrimp and Crab Gumbo
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.
Ingredients
For the Roux
Vegetables and Seasonings
Broth and Seasonings
Seafood and Finishing
Instructions
Oven Roux Method
- Heat oven to 350°F. In a heavy-bottomed oven-safe pot or Dutch oven, whisk together the canola oil, bacon grease, and flour until combined.
- Place the pot in the oven and bake for 45 minutes to 1 hour, stirring occasionally, until the roux is a deep chocolate brown color. Be careful not to burn it.
- Remove from oven and add the chopped celery, bell peppers, onion, and garlic. Stir well and return to oven for 10 minutes.
- Remove from oven, place on stovetop over medium heat, and gradually whisk in the seafood stock until smooth.
- Add bay leaves, Cajun seasoning, Worcestershire sauce, and hot sauce. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Add shrimp and crab meat, and simmer for 10 more minutes until the shrimp are cooked through.
- Stir in fresh parsley and filé powder. Season with salt and cayenne pepper to taste.
- Serve over rice.
Stove-Top Roux Method
- In a large, heavy-bottomed pot, heat the canola oil and bacon grease over medium heat.
- Add the flour gradually, stirring constantly to create a roux. Continue cooking and stirring for 30-40 minutes until the roux reaches a deep chocolate brown color. Watch carefully to prevent burning.
- Add the chopped celery, bell peppers, onion, and garlic. Cook for 5 minutes, stirring frequently.
- Gradually whisk in the seafood stock until smooth, breaking up any lumps.
- Add bay leaves, Cajun seasoning, Worcestershire sauce, and hot sauce. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Add shrimp and crab meat, and simmer for 10 more minutes until the shrimp are cooked through.
- Stir in fresh parsley and filé powder. Season with salt and cayenne pepper to taste.
- Serve over rice.
Notes
- For best results, use homemade seafood stock and Cajun seasoning.
- The key to authentic gumbo is a properly made roux. It should be dark brown but not burned.
- Filé powder (sassafras leaves) is a traditional thickener and seasoning in Louisiana gumbo. Add at the end of cooking.