Shrimp And Crab Gumbo Recipe

Make the roux

In a large heavy-bottomed pot or Dutch oven set over medium heat, combine 1 cup vegetable oil and 1 cup all-purpose flour. Stir constantly with a wooden spoon or heatproof spatula. The roux will first bubble, then gradually change color from tan to peanut-butter, then to peanut-butter brown and finally to a deep chocolate brown. This will take about 20–30 minutes. Reduce heat slightly if it begins to smoke. When it reaches a dark brown (similar to chocolate and smelling nutty), immediately add 2 tablespoons unsalted butter and stir to incorporate.

Once the butter is incorporated, slowly add 6 cups chicken stock (and up to 2 cups seafood stock if using) in a steady stream while whisking or stirring vigorously so the roux thins into a smooth base without lumps. Bring to a gentle simmer.

Add the diced onion, green bell pepper, and celery (approximately 1 cup each) to the simmering roux-base. Stir to combine and simmer gently for 10–12 minutes until the vegetables soften and become translucent.

Stir in 4 tsp minced garlic and 2 tbsp tomato paste; cook 2–3 minutes until the garlic is fragrant and tomato paste darkens slightly. This deepens the flavor of the gumbo.

Add 8 oz sliced andouille sausage to the pot. Cook 5–7 minutes to render some fat and brown the sausage pieces slightly, stirring occasionally.

Add 2 bay leaves and the Creole seasoning (about 2 tbsp). Taste and adjust—remember shrimp and crab can be delicate, so seasoning can be adjusted later. Stir to combine.

Simmer the gumbo base, partially covered, for 20–25 minutes on low heat to allow flavors to meld. Stir occasionally so nothing sticks to the bottom. If the gumbo becomes too thick, add a little additional stock or water 1/4 cup at a time to reach desired consistency.

About 8–10 minutes before serving, add the peeled and deveined shrimp (1 lb). Stir and cook until shrimp turn pink and just cooked through, about 3–5 minutes depending on size.

Gently fold in 1 lb lump crab meat and warm through for 2–3 minutes—do not over-stir to avoid breaking up the lumps. Taste and adjust salt, pepper, and Creole seasoning as needed. If using hot sauce, add now to taste.

Remove and discard the bay leaves. If using file powder, sprinkle up to 1 tsp over the gumbo now and stir; file will slightly thicken and add a dusty, herby finish. Alternatively, serve file at the table.

Ladle gumbo over 1 cup cooked white rice per serving. Garnish each bowl with chopped fresh parsley (about 2 tbsp total) and sliced green onions (3 scallions, thinly sliced).

Serve immediately with hot sauce on the side. Leftovers refrigerate up to 3 days; flavors will deepen overnight. Reheat gently on the stovetop, adding a splash of stock if too thick.