Lobster And Crab White Gumbo Recipe

Make a light blond roux

In a heavy-bottomed Dutch oven or large pot over medium heat, melt the butter with the oil. When foaming subsides, sprinkle in the flour and stir constantly with a flat-edged wooden spoon or spatula. Cook until the roux turns a pale blonde color and has a faint nutty aroma, about 4–6 minutes. Do not let it brown deeply; this gumbo is a white/seafood gumbo and should remain light.

Add the minced shallots, leeks, and diced celery to the roux. Lower the heat slightly and sweat the vegetables, stirring frequently, until softened and translucent, about 6–8 minutes. Add the minced garlic and the white parts of the green onions and cook 1 minute more until fragrant.

Carefully pour in the dry white wine to deglaze the pan, scraping up any fond from the bottom. Let the wine reduce by about half, 2–3 minutes.

Stir in the fish or seafood stock slowly to prevent lumps in the roux. Add the bay leaf. Bring mixture to a gentle simmer over medium-low heat.

Simmer gently, uncovered, for 15–20 minutes to allow flavors to meld and the roux to fully integrate into the broth. Skim any foam or scum that rises to the surface.

Lower the heat to low. Stir in the half-and-half or heavy cream, Worcestershire sauce, Old Bay, Cajun seasoning, white pepper, and 1 tsp kosher salt. Taste and adjust seasoning as needed, adding remaining salt in small increments. Add the hot sauce and dry sherry (if using). Keep the gumbo at a very gentle simmer—do not boil after adding cream to prevent separation.

Add the green parts of the sliced green onions, chopped parsley, and tarragon or chives. Let them soften for 1–2 minutes in the warm broth.

Gently fold in the lobster and lump crab meat and the optional shrimp. Warm the seafood through over low heat—about 3–5 minutes for pre-cooked lobster and crab, and 3–4 minutes for raw shrimp until just opaque. Do not boil; you want the seafood to remain tender.

Taste once more and adjust with a touch more lemon juice, salt, or hot sauce if needed. Remove and discard the bay leaf.

Spoon 1/2 cup of steamed rice into individual bowls (or place rice in the center of a large shallow bowl). Ladle the gumbo over the rice, making sure each serving gets plenty of lobster and crab.

Garnish with additional chopped parsley and a lemon wedge. Serve immediately with crusty bread or garlic toast.