Classic Creole Seafood Gumbo with Shrimp and Crab (Print version)
A rich Creole seafood gumbo with shrimp, crab, okra, tomatoes, a deep roux, and plenty of savory broth for spooning over rice.
# Ingredients:
For the roux and base
01 -
1/2 cup (120 ml) neutral oil
02 -
1/2 cup (65 g) all-purpose flour
03 -
1 large yellow onion, diced
04 -
1 green bell pepper, diced
05 -
2 celery ribs, diced
06 -
4 cloves garlic, minced
07 -
2 cups (220 g) sliced okra, fresh or frozen
08 -
1 can (14.5 oz or 411 g) diced tomatoes, drained lightly
09 -
6 cups (1.4 L) seafood stock
10 -
2 bay leaves
11 -
1 teaspoon dried thyme
12 -
1 tablespoon Creole seasoning, plus more to taste
13 -
1/4 teaspoon cayenne pepper, optional
For the seafood and serving
14 -
1 lb (450 g) large shrimp, peeled and deveined
15 -
8 oz (225 g) lump crab meat, picked over for shells
16 -
6 crab claws or cleaned crab pieces, optional
17 -
1 teaspoon hot sauce, plus more for serving
18 -
Salt and black pepper, to taste
19 -
3 cups cooked long-grain white rice
20 -
1/2 cup sliced green onions
21 -
1/4 cup chopped fresh parsley
22 -
File powder, for serving
# Instructions:
01 -
Heat the oil in a heavy Dutch oven over medium heat. Whisk in the flour and cook, stirring very often, for 18-25 minutes until the roux is medium-dark brown and smells nutty.
02 -
Add the onion, bell pepper, celery, and garlic. Stir well and cook for 6-8 minutes, until the vegetables soften and the roux loosens around them.
03 -
Stir in the okra, tomatoes, seafood stock, bay leaves, thyme, Creole seasoning, and cayenne if using. Bring to a boil, then reduce to a gentle simmer.
04 -
Simmer uncovered for 45-55 minutes, stirring now and then, until the okra is tender and the broth tastes full. Skim any excess oil from the surface if needed.
05 -
Stir in the shrimp, lump crab, and crab claws if using. Simmer gently for 4-6 minutes, just until the shrimp are pink and opaque and the crab is hot.
06 -
Remove the bay leaves. Stir in hot sauce, then taste and adjust with salt, pepper, or more Creole seasoning. Serve over hot rice with green onions, parsley, and file powder at the table.
# Good to know:
01 -
Add the shrimp and crab near the end so the seafood stays tender.
02 -
File powder is best added off the heat or at the table.
03 -
The gumbo base can be made one day ahead before adding seafood.