Shrimp & Crab Gumbo Recipe

Make the roux

In a heavy-bottomed Dutch oven or large saucepan set over medium heat, combine the vegetable oil and butter. When butter is melted and foaming, whisk in the flour. Stir constantly with a wooden spoon or heatproof silicone spatula, maintaining steady medium to medium-low heat so the roux slowly browns without burning. Continue stirring for 15–20 minutes until the roux reaches a deep chocolate color and has a nutty aroma. If it darkens too quickly, reduce heat. Remove 1–2 tablespoons of roux and set aside for thickening at the end if desired.

Once the roux is deep brown, carefully whisk in about 1 cup of the chicken stock to thin the roux, scraping browned bits from the bottom of the pot. Add the remaining stock slowly, whisking to combine into a smooth base. Bring the mixture to a gentle simmer.

Stir in the diced tomatoes and lower heat to maintain a gentle simmer. This is your gumbo base; allow it to simmer while you prepare the aromatics and proteins so flavors can begin to meld.

While the roux is cooking (or after it's added to the stock), heat a separate large skillet over medium-high heat and add a light drizzle (about 1 tbs) of oil. Add the sliced andouille sausage and brown for 3–4 minutes, turning so both sides caramelize. Remove sausage and set aside with any browned bits.

In the same skillet (add a little oil if needed) add the diced onion, green pepper, and celery (the 'Holy Trinity'). Sauté over medium heat until softened and beginning to color, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant. Transfer the cooked vegetables to the pot with the simmering roux and stock.

Add the bay leaves to the pot. Stir to combine, then simmer uncovered for 20–25 minutes to allow flavors to marry and liquid to reduce slightly.

While the gumbo simmers, season the shrimp lightly with 1/2 teaspoon Creole seasoning and a pinch of black pepper. If using frozen shrimp, thaw and pat dry thoroughly before seasoning.

Add the browned andouille sausage to the gumbo pot. Continue simmering 8–10 minutes to incorporate sausage flavor.

Add the seasoned shrimp to the pot and simmer just until shrimp turn opaque and curl, about 3–4 minutes. Stir gently to avoid breaking delicate shrimp.

Fold in the lump crab meat carefully so large chunks remain intact. Simmer 2–3 minutes to warm the crab through — do not overcook crab to preserve texture.

Taste the gumbo and add the remaining Creole seasoning (about 1.5 tsp total including earlier), the kosher salt, the remaining black pepper, Worcestershire sauce, and hot sauce. Adjust to taste, adding more hot sauce or Creole seasoning if you prefer more heat or spice. Remove and discard bay leaves.

Turn off the heat and stir in the file powder a little at a time (about 1 tsp). File will thicken and add a distinctive flavor; add sparingly and stop when you reach desired thickness. If you reserved roux, whisk 1–2 teaspoons into the gumbo now to adjust viscosity.

Finish by stirring in the fresh lemon juice, chopped parsley, and sliced green onions. Cover and let the gumbo rest off the heat for 5 minutes to let flavors settle.

Ladle gumbo over steamed white rice in shallow bowls. Sprinkle additional parsley and green onion on top and offer hot sauce at the table. Serve with crusty bread for sopping up the broth.