Shrimp And Crab Gumbo
A hearty seafood gumbo packed with shrimp, crab, okra, and spices, perfect for those craving bold flavors and comforting Southern cuisine.
Ingredients
- 10 oz okra ⓘ
- 6 oz V-8 juice ⓘ
- 2 Tbsp parsley ⓘ
- 2 bay leaves ⓘ
- 1/2 tsp cayenne pepper
- Tony Chachere original season to taste ⓘ
- additional salt if needed ⓘ
- 2 c diced bell pepper ⓘ
- 2 c diced onions
- 1 c diced celery ⓘ
- 2 c plain flour ⓘ
- 4 lb fresh peeled shrimp ⓘ
- 1 lb crab claw meat ⓘ
- 1/4 lb bacon ⓘ
- 1 tsp crushed red pepper ⓘ
Instructions
- Mix bell peppers, onions, celery, parsley, and bay leaves in a gallon of boiling water.
- Reduce heat and continue cooking until the vegetables are tender.
- In a large pot, combine the okra, V-8 juice, cayenne pepper, Tony Chachere season, salt if needed, and the cooked vegetable mixture.
- Simmer the mixture to develop flavors.
- In a separate pan, cook the bacon until crispy and set aside.
- Add the plain flour to the bacon drippings to make a roux, cooking until golden brown.
- Gradually add the roux to the gumbo, stirring constantly to prevent lumps.
- Add the diced bell peppers, onions, and celery, cooking until softened.
- Stir in the shrimp and crab meat, cooking until seafood is pink and cooked through.
- Add crushed red pepper and season to taste with additional salt or Tony Chachere season.
- Serve hot, garnished with chopped parsley if desired.
Tips & Substitutions
For a thicker gumbo, consider adding more okra or a bit of filé powder towards the end of cooking. If you can't find fresh shrimp, frozen shrimp works well too; just be sure to thaw them properly. You can substitute other seafood like scallops or fish for a variation. Adjust the heat level by modifying the cayenne and crushed red pepper to suit your palate.
Serving Suggestions
Serve the gumbo hot over a bed of steamed rice for a hearty meal. It pairs beautifully with a side of cornbread or a light salad, such as Hodgepodge Salad. For an added touch, garnish with chopped parsley or green onions, and serve with hot sauce on the side for those who enjoy extra heat.
Storage & Reheating
Store any leftover gumbo in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, stirring occasionally to prevent sticking. If the gumbo is too thick upon reheating, add a splash of water or broth to achieve your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp And Crab Gumbo contains roughly 1217 calories, with 64g protein, 157g carbohydrates, and 48g fat. It is an excellent source of iron (222% of the Daily Value), protein (127% of the Daily Value), and dietary fiber (120% of the Daily Value). Note that it is relatively high in sodium, at 2599mg per serving (113% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this gumbo in advance?
Yes, gumbo tastes even better the next day as the flavors meld together. Just prepare it a day ahead and store it in the refrigerator. Reheat gently before serving, and it will retain its delicious flavor.
What can I use instead of crab claw meat?
If crab claw meat is unavailable, you can replace it with lump crab meat or even shredded cooked chicken for a different take on this gumbo. Both options will still provide a hearty and satisfying dish.
Is there a vegetarian version of this gumbo?
Absolutely! To make a vegetarian gumbo, substitute seafood with hearty vegetables like mushrooms and zucchini, and use vegetable broth instead of V-8 juice. You can also add beans for protein and ensure the dish remains flavorful and satisfying.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).