Crab and Shrimp Gumbo


3 cups flour
3 cups vegetable oil
1/4 cup butter
2 cups diced onions
1 cup diced celery
1 cup diced bell pepper
1 tbsp. salt
1 tsp. black pepper
1 tsp. cayenne pepper
1 tbsp. garlic powder
3 qt. seafood stock
2 qt. cold water
1 lb. crab meat
6 blue crabs, cleaned and split in half
1 lb. peeled shrimp


In a heavy-bottomed skillet over medium-high heat, make a dark roux with 3 cups flour and 3 cups vegetable oil.

In a heavy-bottomed stock pot, add butter, onions, celery, and bell peppers. Saute until vegetables become wilted. Stir in salt, peppers, and garlic powder.

Add seafood stock and water. Bring to a boil and stir in desired amount of roux. Once you have reached your desired thickness, reduce heat and simmer for about 40 minutes.

Add seafood and cook for 15 minutes, stirring occasionally.

Serve over hot rice.

By: Cajun Dictionary – G « Cajun Daughters Array on June 20, 2011
Not rated

[…] of variations, the two primary types are seafood gumbo and chicken-and-sausage gumbo. Recipes: ¬†Crab & Shrimp Gumbo and¬†Chicken & Sausage […]

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