Shrimp, Crabmeat & Okra Gumbo

This Southern-style Shrimp, Crabmeat, and Okra Gumbo is rich, hearty, and packed with flavor. Served over fluffy rice, it’s the perfect comfort food for family dinners and special occasions.

Ingredients

For the Roux

• ½ cup vegetable oil
• ½ cup all-purpose flour

For the Gumbo

• 1 pound (450 g) shrimp, peeled and deveined
• 1 pound (450 g) lump crabmeat
• 4 cups sliced fresh okra
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 6 cups seafood or chicken stock
• 1 can (14 oz) diced tomatoes
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper (optional)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons Worcestershire sauce
• 2 green onions, sliced
• Fresh parsley, chopped

For Serving

• 4 cups cooked white rice
• Hot sauce (optional)

Step 1: Prepare the Roux

1. Heat the oil in a large heavy-bottomed pot over medium heat.
2. Add the flour and whisk continuously.
3. Cook for 15–20 minutes, stirring constantly, until the roux becomes a deep caramel-brown color.
4. Be careful not to burn it.

Step 2: Cook the Vegetables

1. Add the onion, bell pepper, and celery to the roux.
2. Cook for 5 minutes until softened.
3. Stir in the garlic and cook for another minute.

Step 3: Add the Okra

1. Add the sliced okra.
2. Cook for 8–10 minutes, stirring occasionally.
3. This helps reduce the okra’s natural sliminess.

Step 4: Build the Gumbo

1. Slowly pour in the stock while stirring constantly.
2. Add diced tomatoes, bay leaves, thyme, paprika, cayenne pepper, salt, pepper, and Worcestershire sauce.
3. Bring the mixture to a gentle boil.

Step 5: Simmer

1. Reduce heat to low.
2. Cover partially and simmer for 45 minutes.
3. Stir occasionally to prevent sticking.

Step 6: Add the Seafood

1. Add the shrimp to the pot.
2. Cook for 4–5 minutes until the shrimp turn pink.
3. Gently fold in the crabmeat.
4. Simmer for another 3 minutes.

Step 7: Finish the Gumbo

1. Remove the bay leaves.
2. Stir in the green onions and fresh parsley.
3. Taste and adjust seasoning if needed.

Step 8: Serve

1. Place a scoop of hot cooked rice into each serving bowl.
2. Ladle the gumbo over the rice.
3. Garnish with extra parsley and green onions.
4. Add hot sauce if desired.

Tips for the Best Gumbo

• A dark roux creates the deepest flavor.
• Fresh seafood gives the best results.
• Gumbo tastes even better the next day.
• If the gumbo becomes too thick, add a little extra stock.

Prep Time

20 minutes

Cook Time

1 hour 15 minutes

Total Time

1 hour 35 minutes

Servings

6–8 servings