Jul 14 2026
Restaurants›Copeland's of New Orleans›Gumbo Shrimp & Crawfish Recipe

Gumbo Shrimp & Crawfish Recipe

Inspired by Copeland's of New Orleans
Time1h
Serves6

Louisiana shrimp and crawfish in a dark roux gumbo, served with steamed rice

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Ingredients

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Gumbo Base

Seafood

Serving

Method

Prepare the Roux

  1. 1

    Make the Roux

    In a large heavy pot, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly. Continue to stir until the roux turns a dark brown color, about 20-30 minutes.

Build the Gumbo

  1. 2

    Add Vegetables

    Once the roux is ready, add the chopped onion, green bell pepper, celery, and minced garlic. Cook for about 5 minutes until the vegetables are softened.

  2. 3

    Season the Base

    Stir in the cajun seasoning, dried thyme, and bay leaves. Cook for another 2 minutes.

  3. 4

    Add Liquids

    Slowly pour in the chicken broth and diced tomatoes, stirring to combine. Bring the mixture to a boil.

  4. 5

    Add Okra

    Once boiling, add the sliced okra and reduce the heat to a simmer. Cook for 15 minutes.

  5. 6

    Incorporate Seafood

    Add the shrimp and crawfish tails to the pot. Simmer for an additional 5-7 minutes until the shrimp are cooked through.

  6. 7

    Adjust Seasoning

    Taste the gumbo and adjust seasoning if necessary. Remove bay leaves before serving.

Serve

  1. 8

    Prepare the Rice

    In a separate pot, steam the white rice according to package instructions.

  2. 9

    Plate the Dish

    Serve the gumbo over a generous scoop of steamed rice, and garnish with sliced green onions and chopped parsley.

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