Best 8 Crab And Shrimp Gumbo With Okra Recipes

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**Savor the Exquisite Flavors of Crab and Shrimp Gumbo with Okra: A Culinary Journey to Louisiana's Heart**

Indulge in the delectable flavors of Louisiana with this authentic crab and shrimp gumbo with okra recipe. This classic Cajun dish is a harmonious blend of fresh seafood, aromatic spices, and wholesome vegetables, simmered to perfection in a rich, flavorful broth. Discover the art of preparing this iconic gumbo, along with variations that cater to diverse dietary needs and preferences. Embark on a culinary adventure that will transport you to the vibrant streets of New Orleans, where the essence of Creole cooking comes alive.

Here are our top 8 tried and tested recipes!

CRAB AND SHRIMP GUMBO



Crab and Shrimp Gumbo image

A bowl of Deep South goodness, this gumbo is seasoned with small gumbo crab bodies and then topped off with crabmeat and shrimp.

Provided by Deep South Dish

Categories     Main Dish, Gumbo

Time 2h25m

Number Of Ingredients 22

2 tablespoons vegetable or canola oil
1 pound sliced okra
3/4 cup vegetable or canola oil
3/4 cup all-purpose flour
2 cups chopped onions
1 cup chopped green bell pepper
1/2 cup chopped celery
1 tablespoon minced garlic
2 quarts seafood or shrimp stock, chicken stock, water or a combination
1 (14.5 ounce) can of diced tomatoes
1/4 teaspoon dried thyme
2 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt
Couple dashes of hot pepper sauce, optional
1 pound frozen gumbo crabs, cleaned and split
2 pounds medium (41/50 count) shrimp, peeled and deveined
Old Bay and/or Cajun seasoning (like Slap Ya Mama), to taste
1/2 pound lump crabmeat, picked through for any shell
4 large blue crabs, boiled, cleaned & bodies cut in half and/or prepared crab claws, optional
Hot steamed rice
1/4 cup sliced green onions, for garnish, optional

Steps:

  • Heat 2 tablespoons of oil in a large skillet over medium heat and add okra, cooking until roping ceases, about 30 minutes; set aside.
  • Meanwhile in a large Dutch oven or heavy bottomed stockpot, heat the 3/4 cup of oil.
  • Using a wooden spoon, stir in the flour. Cook over medium to medium high heat, stirring constantly, until mixture is a milk chocolate color.
  • Add the onion, bell pepper and celery to the roux, cook and stir about 5 minutes, then add the garlic and cook another minute.
  • Add the heated stock a little at a time, stirring until fully incorporated.
  • Add the tomatoes, thyme, bay leaves, Worcestershire sauce, salt, hot sauce and okra, stir; add the frozen gumbo crab bodies and their whole claws.
  • Bring to a boil, reduce heat and low simmer for 1 to 1-1/2 hours, occasionally skimming off any foam and excess oil that accumulates on the top. Do not allow to boil.
  • Remove the gumbo crabs and add in the cleaned, boiled crab bodies and the prepared crab claws, if using.
  • Toss the shrimp with Old Bay and Cajun seasoning and add to the gumbo pot, cook for about 4 minutes.
  • Add the lump crab, very gently stir in so as not to break up the crab too much; simmer just until heated through. Taste and adjust seasonings as needed.
  • Serve in bowls over hot, cooked rice and garnish each serving with green onion if desired. Pass hot sauce at the table.

SHRIMP GUMBO WITH OKRA



Shrimp Gumbo with Okra image

I kinda winged this recipe but it turned out great! Authentic Creole flavors and so easy to make! I used pre-cooked/Cajun-seasoned shrimp which made this gumbo with okra that much easier, but you can just use raw shrimp. Adjust the spice to make it as hot or mild as you'd like. Leftovers freeze well. Serve with rice and/or crusty French bread!

Provided by XoJoMo

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 4h10m

Yield 10

Number Of Ingredients 11

1 ½ pounds uncooked medium shrimp
1 tablespoon Cajun seasoning, divided, or to taste
3 quarts water
1 medium onion, diced, divided
1 large green bell pepper, diced, divided
½ cup butter
½ cup all-purpose flour
1 tablespoon tomato paste, or more to taste
2 (14.5 ounce) cans diced tomatoes with green pepper and onion
1 pound okra, cut into 1/4-inch pieces
⅛ teaspoon Cajun-style crab boil seasoning, or to taste

Steps:

  • Peel shrimp and toss shells with 1/2 tablespoon of Cajun seasoning. Place seasoned shells into a pot with water, 1 tablespoon diced onion, and 1 tablespoon diced bell pepper. Bring to a boil; reduce to a simmer and cover. Let cook for at least 2 hours; the longer it cooks, the more flavor will be in your stock.
  • Meanwhile, devein shrimp by gently running a knife along the back; this will also make your shrimp plump nicely when cooking. Toss shrimp in remaining Cajun seasoning and place in the refrigerator.
  • Melt butter in a large pot over medium-high heat. Add flour slowly, stirring constantly with a whisk or wooden spoon. When all flour is added, continue stirring frequently until roux turns brown in color and has a nutty aroma, about 5 minutes. Add remaining onion and bell pepper; saute with roux until onion is translucent, 5 to 7 minutes. Stir in tomato paste.
  • Stir in tomatoes, okra, and shrimp stock slowly. Add crab boil seasoning. Bring to a boil; reduce heat to a simmer and let cook, uncovered, stirring occasionally, about 1 hour. Stir in shrimp and continue cooking until shrimp are bright pink but not tough, about 20 minutes.

Nutrition Facts : Calories 207.8 calories, Carbohydrate 16.3 g, Cholesterol 127.9 mg, Fat 10 g, Fiber 3.5 g, Protein 13.8 g, SaturatedFat 6 g, Sodium 665.7 mg, Sugar 6.2 g

CRAB AND SHRIMP GUMBO WITH OKRA



Crab and Shrimp Gumbo with Okra image

My grandma gave me a famous Louisiana cookbook (if you are a Louisiana native, you know what I'm talking about) when I was a teenager. I watched her make famous-around-town gumbo so many times as a kid. I took the book's "second edition" recipe and what I learned from her and came up with my own hybrid of the two. My daughters have asked me for my recipe, so here is my best recollection of it.

Provided by Tiffany Alessi Carter

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 3h35m

Yield 8

Number Of Ingredients 19

½ cup canola oil
½ cup all-purpose flour
1 pound chopped okra
1 large white onion, finely chopped
3 stalks celery, finely chopped
1 medium green bell pepper, finely chopped
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
3 tablespoons canola oil
6 cups water, or more to taste
1 teaspoon gumbo file powder, or to taste
½ teaspoon Creole seasoning (such as Tony Chachere's®), or to taste
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
¼ teaspoon cayenne pepper, or to taste
2 leaf (blank)s bay leaves, or more to taste
1 pound large shrimp, peeled and deveined
2 (6 ounce) cans lump crabmeat
4 cups hot cooked rice

Steps:

  • Heat 1/2 cup oil in a large stockpot over medium-low heat until a pinch of flour sprinkled into the oil just begins to bubble. Whisk in the flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until the flour is very dark brown and the color of melted chocolate, about 45 minutes.
  • Reduce heat to low and add okra, onion, celery, bell pepper, and garlic. Cook, stirring constantly, until onions are translucent and veggies are cooked, 6 to 8 minutes. Add diced tomatoes, cover, and bring to a simmer.
  • Meanwhile, heat 3 tablespoons oil in a skillet over medium-high heat. Add okra and cook, stirring constantly, until tender and no longer stringy or slimy, about 10 minutes. Add to simmering roux mixture and simmer over low heat, stirring frequently, 3 to 5 minutes.
  • Add 6 cups water plus file powder, Creole seasoning, salt, pepper, cayenne, and bay leaves. Cook, uncovered, tasting a few times as it cooks to adjust spices and adding more water if necessary, until gumbo is as thick as you would like, at least 2 to 3 hours. The longer it cooks, the better.
  • Stir in shrimp and crabmeat; cook for 15 more minutes. Ladle gumbo over hot rice in serving bowls.

Nutrition Facts : Calories 419.6 calories, Carbohydrate 37.3 g, Cholesterol 109.4 mg, Fat 20.6 g, Fiber 3.7 g, Protein 21.2 g, SaturatedFat 1.7 g, Sodium 497.5 mg, Sugar 3.4 g

CRAB 'N' SHRIMP GUMBO



Crab 'n' Shrimp Gumbo image

I found this recipe in a magazine over 30 years ago. I change it from time to time to suit our tastes.-La Vonne Vrooman, Dothan, Alabama

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 16-20 servings (about 5 quarts).

Number Of Ingredients 17

6 bacon strips, diced
2 large onions, chopped
2 garlic cloves, minced
2 cans (one 29 ounces, one 14-1/2 ounces) diced tomatoes
3 cans (10-1/2 ounces each) condensed beef consomme, undiluted
2 cups water
4 medium leeks, cut into 1/4-inch slices
1 medium carrot, diced
2 pounds fresh or frozen sliced okra
1-1/2 pounds uncooked medium shrimp, peeled and deveined
1 pound fresh or frozen crabmeat, flaked and cartilage removed
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/3 cup all-purpose flour
1/3 cup cold water
3 tablespoons minced fresh parsley
Hot cooked rice

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain, reserving 1 tablespoon drippings. In same skillet, saute onions and garlic in drippings until tender. , Pour into a Dutch oven or soup kettle. Add the tomatoes, consomme and water. Cover and bring to a boil; add the leeks, carrot and okra. Reduce heat; simmer, uncovered, for 25 minutes, stirring occasionally. Add the shrimp, crab, salt and cayenne; simmer, uncovered, for 5 minutes., In a small bowl, combine flour and cold water until smooth. Stir into gumbo mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir in parsley and reserved bacon. Serve immediately with rice.

Nutrition Facts : Calories 149 calories, Fat 5g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 418mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 13g protein.

GUMBO WITH SHRIMP, CRAB & ANDOUILLE SAUSAGE WITH OKRA



Gumbo With Shrimp, Crab & Andouille Sausage With Okra image

You can adjust the spice to how hot you like the heat. This is a thick Creole-style stew. You can add browned chicken as well.You can half the recipe.

Provided by Rita1652

Categories     Gumbo

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 22

1/2 cup oil
3/4 cup flour
1 large onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
4 celery ribs, chopped
6 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 lb okra, trimmed and sliced
1 gallon chicken stock or 1 bottle clam juice
2 bay leaves
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon hot pepper sauce (optional)
salt
fresh ground black pepper
cayenne pepper
1 lb andouille sausage, sliced about 1/4 inch thick on the bias,browned,fat removed
3 lbs medium shrimp, peeled and deveined seasoned with
1 tablespoon creole seasoning or 1 tablespoon Old Bay Seasoning
2 lbs fresh lump crabmeat, picked over
6 cups cooked long-grain white rice

Steps:

  • Heat the oil in a large heavy pot and add the flour.
  • Cook the roux, stirring constantly.
  • Just as the roux reaches light brown color, add the vegetables and stir.
  • When the vegetables are tender, add the stock, spices, cooked andouille sausage, salt, and peppers.
  • Stir until the roux is dissolved, and simmer over low heat for one hour.
  • Add the shrimp about 5 minutes before serving, then add the crabmeat by the handful, then cook over low heat just until the shrimp turn pink and the crabmeat is warmed through.
  • remove bay leaves.
  • Serve in large soup or gumbo bowls over about 1/2 cup of cooked rice per serving.

Nutrition Facts : Calories 690.1, Fat 13.3, SaturatedFat 4.2, Cholesterol 223.7, Sodium 1428.7, Carbohydrate 93.2, Fiber 4.8, Sugar 2.4, Protein 46.1

CURRIED SHRIMP AND CRAB GUMBO



Curried Shrimp and Crab Gumbo image

Arvinder Vilkhu is chef of Saffron Nola, the New Orleans Indian restaurant he owns with his family. Mr. Vilkhu developed this gumbo recipe over the 30-plus years he's lived in New Orleans, incorporating curry leaves, fresh ginger and other ingredients and spices from his native India. At the restaurant, Mr. Vilkhu places the black pepper, cilantro and scallions in the bottom of the bowl to serve, and the pours the gumbo over them, which he believes keeps the flavors of the ingredients sharp.

Provided by Brett Anderson

Categories     dinner, soups and stews, main course

Time 1h45m

Yield 4 servings

Number Of Ingredients 21

3/4 cup vegetable oil
1 cup all-purpose flour
1 medium white or yellow onion, finely chopped
1 small green bell pepper, finely chopped
2 celery stalks, finely chopped
2 tablespoons minced garlic
2 tablespoons minced ginger
6 cups homemade shrimp stock or store-bought seafood stock
3 medium tomatoes, crushed in a food mill, or 1 cup canned crushed tomatoes
2 sprigs curry leaves (about 15 leaves)
2 dried bay leaves
1 teaspoon ground turmeric
1/4 teaspoon dried thyme
1 1/2 teaspoons kosher salt
1/2 teaspoon Kashmiri chile powder or ground cayenne
1 pound medium shrimp, peeled and deveined, tails removed
1/4 pound blue lump crab meat (about 3/4 cup), or use other lump crab meat
Cracked black pepper, for serving
1/2 cup chopped cilantro stems and leaves, for serving
1/2 cup chopped scallions, for serving
Steamed rice, for serving

Steps:

  • Make the roux: In a large pot, heat the oil over medium until just short of smoking, 3 to 5 minutes. Using a wooden spoon, stir the flour into the oil, reduce the heat to medium-low and cook, stirring almost constantly, until the roux is the color of milk chocolate, 15 to 20 minutes.
  • Add the onion, bell pepper and celery to the roux. Cook, stirring frequently, until vegetables are softened, 5 minutes. Stir in the garlic and ginger and cook until fragrant, about 30 seconds.
  • Stir in the stock, crushed tomatoes, curry leaves (discard the stems), bay leaves, turmeric and thyme, along with 1 teaspoon salt and 1/4 teaspoon chile powder. Bring the gumbo to a boil over high heat. Once the mixture boils, reduce the heat to low and simmer until the flavors meld, skimming the skin that forms on the surface, about 1 hour.
  • Season the shrimp with the remaining 1/2 teaspoon salt and 1/4 teaspoon chile powder. Stir the shrimp into the gumbo and cook until shrimp is pink and cooked through, about 2 minutes. Stir in the crab meat and adjust the seasoning as necessary.
  • Crack black pepper into empty soup bowls, then divide the cilantro and scallions among the bowls. Add a scoop of steamed rice to each bowl then ladle the gumbo on top to serve.

Nutrition Facts : @context http, Calories 775, UnsaturatedFat 41 grams, Carbohydrate 50 grams, Fat 49 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 4 grams, Sodium 1739 milligrams, Sugar 10 grams, TransFat 0 grams

SHRIMP AND OKRA GUMBO



Shrimp and Okra Gumbo image

I like to add crabmeat to this hearty soup as well. Serve over rice with crusty French bread. Garnish with fresh parsley.

Provided by Tara

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 2h15m

Yield 6

Number Of Ingredients 13

2 pounds medium shrimp - peeled and deveined
salt and pepper to taste
cayenne pepper to taste
½ cup olive oil
2 pounds chopped okra
1 tablespoon tomato paste
1 tomato, chopped
1 cup chopped onion
4 cloves garlic, minced
½ cup chopped celery
½ cup chopped green bell pepper
12 cups water
½ cup chopped green onions

Steps:

  • Season the shrimp with salt, pepper and cayenne to taste and set aside. Heat the oil in a large pot over medium heat. Add the okra and saute for 30 minutes, stirring occasionally. Add the tomato paste, tomato, onion, garlic, celery and green bell pepper and saute for 15 more minutes.
  • Add the water and season to taste. Bring to a boil, reduce heat to low and simmer for 45 minutes. Add the shrimp and simmer for 20 more minutes. Finally, add the green onion to the soup and stir thoroughly.

Nutrition Facts : Calories 393.5 calories, Carbohydrate 18.1 g, Cholesterol 230 mg, Fat 20.9 g, Fiber 6.3 g, Protein 34.8 g, SaturatedFat 3.1 g, Sodium 270.2 mg, Sugar 4.6 g

CRAB AND SHRIMP GUMBO



Crab and Shrimp Gumbo image

Provided by Pierre Franey

Categories     dinner, soups and stews, main course

Time 50m

Yield 6 servings

Number Of Ingredients 19

1 pound raw shrimp in the shell
1/2 pound Polish sausage
1/4 pound cooked ham
2 tablespoons corn, peanut or vegetable oil
1 tablespoon finely minced garlic
1 cup finely chopped onion
3/4 cup finely chopped scallions or green onions
1 cup finely chopped green pepper
1 cup finely chopped celery
1 pound fresh small okra pods or use 1 10-ounce package frozen okra
1 cup crushed imported tomatoes
1 bay leaf
3 cups shrimp broth (see recipe) or water
1/2 to 1 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
Salt to taste if desired Freshly ground pepper to taste
2 tablespoons flour
4 thin slices lemon, seeded
3/4 to 1 pound lump crab meat

Steps:

  • Peel and devein the shrimp. The shells may be used to make a broth (see recipe).
  • Cut the sausage on the bias into thin rounds, each about 1/4 inch thick
  • Cut the ham into 1/2-inch cubes.
  • Heat one tablespoon of the oil in a casserole and add the sausage. Cook, stirring often, until sausage is lightly browned. Add the ham and stir. Cook about one minute. Transfer the meats to a bowl and set aside. Pour off the fat from the casserole.
  • Add the garlic, onion, scallions and green pepper to the casserole. Cook, stirring, until vegetables are wilted.
  • If fresh okra is used, trim off any tough stems. Cut the okra into small rounds. There should be about one cup. Add this to the casserole and stir. Continue cooking until vegetables become fairly dry, about five minutes.
  • Add the tomatoes, bay leaf, 2 1/2 cups of the shrimp broth or water, Tabasco and Worcestershire sauces, salt and pepper. Add the ham and sausage mixture. Bring to a boil.
  • Heat the remaining tablespoon of oil in a small skillet and add the flour, stirring constantly with a wooden spoon. Cook, stirring, until the flour is browned. Take care not to burn the flour or it will be bitter.
  • Add the remaining half-cup of shrimp broth or water while stirring rapidly with a wire whisk. Stir this sauce into the sausage and ham mixture.
  • Add the peeled shrimp and lemon slices and cook about 10 minutes. Add the crab meat. Stir gently to prevent breaking up the lumps. Cook about five minutes. Serve with plain boiled rice.

Nutrition Facts : @context http, Calories 376, UnsaturatedFat 11 grams, Carbohydrate 19 grams, Fat 17 grams, Fiber 6 grams, Protein 39 grams, SaturatedFat 4 grams, Sodium 1261 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

  • Use fresh seafood: Fresh crab and shrimp will give your gumbo the best flavor. If you can't find fresh seafood, frozen seafood is a good option.
  • Don't overcook the seafood: Seafood cooks quickly, so be careful not to overcook it. Overcooked seafood will be tough and chewy.
  • Use a good quality stock: The stock is the base of your gumbo, so it's important to use a good quality stock. You can use chicken stock, seafood stock, or vegetable stock.
  • Add the okra at the end of cooking: Okra takes a little longer to cook than the other ingredients, so add it at the end of cooking so that it doesn't get overcooked.
  • Season to taste: Gumbo is a versatile dish, so you can season it to your liking. Add more salt, pepper, or cayenne pepper to taste.

Conclusion:

Crab and shrimp gumbo with okra is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its combination of fresh seafood, okra, and spices, this gumbo is sure to be a hit with your family and friends.

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