Indulge in the vibrant flavors of Louisiana with this authentic Curried Shrimp and Crab Gumbo recipe. This classic dish combines the essence of the bayou with a blend of aromatic spices, succulent shrimp, and tender crab meat. Immerse yourself in a symphony of flavors as the rich broth, infused with the warmth of curry, envelops you with each spoonful. Discover the secrets behind this culinary masterpiece, from preparing the flavorful roux to simmering the gumbo to perfection. Elevate your cooking skills and impress your family and friends with this delectable dish that embodies the spirit of Southern hospitality.
In addition to the main Curried Shrimp and Crab Gumbo recipe, this article also offers a versatile collection of gumbo variations to tantalize your taste buds. Dive into the depths of flavor with the Traditional Chicken and Sausage Gumbo, where succulent chicken and savory sausage come together in a harmonious blend. For a vegetarian delight, explore the Vegetable Gumbo, a vibrant medley of fresh vegetables simmered in a flavorful broth.
Seafood enthusiasts will revel in the Shrimp Gumbo, where plump shrimp take center stage, while the Crab Gumbo captivates with its delicate crab meat and rich bisque-like broth. And for those who prefer a spicy kick, the Andouille Sausage Gumbo delivers a bold and fiery experience. Expand your culinary horizons and master the art of gumbo with this comprehensive guide to Louisiana's most iconic dish.
SHRIMP AND CRAB GUMBO
When only the coziest meal will do, a big bowl of shrimp and crab gumbo always hits the spot? A rich, complex stew filled with plump shrimp and tender crab meat comes with just the right spice kick to make this crowd-pleasing meal. After just one taste, this gumbo is sure to become your new favorite comfort food.
Provided by Amanda McGrory-Dixon
Categories Soups and Stews
Time 2h20m
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees. Whisk together the 1/4 cup canola oil and bacon grease with flour in a Dutch oven or deep cast-iron skillet. Place uncovered in the oven and whisk every 20 minutes until the roux turns the color of melted chocolate. This should take about an hour and a half to two hours. Be careful not to touch the roux. It will be very hot.
- Once the roux turns dark brown, place the Dutch oven on the stove and turn to medium heat. If using a cast-iron skillet, pour the roux into a large stock pot over medium heat. Stir in the celery, green bell pepper and onion and cook for about five minutes. Stir frequently. Add the garlic and cook for about 30 seconds, stirring constantly.
- Slowly stir in the seafood stock. Add in the Cajun seasoning, bay leaves, Worcestershire sauce and hot sauce. Bring to a boil over medium-high heat and then reduce to a simmer over medium-low heat. Cover and simmer for about an hour and stir occasionally.
- Discard the bay leaves. Add the shrimp, crab, parsley and filé powder. Simmer uncovered until the shrimp turn pink. This should only take a few minutes. Taste the gumbo. If it needs more Cajun seasoning or salt, add a little at a time until it suits your taste. If you'd like more heat, you can add cayenne pepper to your desired heat level. Keep in mind the flavors will bolden if you refrigerate it overnight. Serve over rice and with additional hot sauce if desired. Enjoy!
- Heat canola oil and bacon grease over medium heat. Add the flour and whisk continuously until the roux turns the color of melted chocolate. This could take up to an hour, depending on your heat. Don't turn the heat up too high to make the roux cook faster because it could burn. I typically keep mine slightly under medium to be safe, but I wouldn't go past medium.
- Once the roux turns dark brown, stir in the celery, green pepper and onion and cook for about five minutes over medium heat. Stir the vegetables often. Add garlic and cook for about 30 seconds.
- Slowly stir in the seafood stock. Add in the Cajun seasoning, bay leaves, Worcestershire sauce and hot sauce. Bring to a boil over medium-high heat and then reduce to a simmer over medium-low heat. Cover and simmer for about an hour and stir occasionally.
- Discard the bay leaves. Add the shrimp, crab, parsley and filé powder. Simmer uncovered until the shrimp turn pink. This should only take a few minutes. Taste the gumbo. If it needs more Cajun seasoning or salt, add a little at a time until it suits your taste. If you'd like more heat, you can add cayenne pepper to your desired heat level. Keep in mind the flavors will bolden if you refrigerate it overnight. Serve over rice and with additional hot sauce if desired. Enjoy!
Nutrition Facts : ServingSize 1 bowl, Calories 266 kcal, Sugar 1 g, Sodium 1195 mg, Fat 12 g, SaturatedFat 3 g, Carbohydrate 13 g, Fiber 1 g, Protein 22 g, Cholesterol 189 mg
CRAB AND SHRIMP GUMBO
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
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 AND CRAB GUMBO
The name "gumbo" comes from the Bantu word for okra, a key ingredient in this Creole stew.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 17
Steps:
- Shell and devein shrimp, leaving tail sections intact; reserve shells for stock. Break sausage into 1/2-inch pieces; in a skillet, cook over medium heat until all the fat has been rendered, about 8 minutes. Mix in onions, green peppers, okra, jalapeno, and file Cook until onions have softened, about 10 minutes. Add salt, pepper, and thyme. Reduce heat to low; cook 5 minutes more. Set aside.
- In a stockpot, melt dark roux over medium heat; heat shrimp stock in a medium saucepan over high heat. Gradually pour hot stock over roux, whisking to combine well. Cook over medium-low heat until mixture thickens, 6 to 8 minutes. Reduce heat to low, and add reserved sausage-and-vegetable mixture and tomatoes. Stir gumbo well, and let cook for 1 hour.
- If using whole crabs, cut them in half lengthwise, and add to gumbo. Cook 2 to 3 minutes. Add shrimp, and cook 3 to 4 minutes, or until opaque. Add crabmeat and parsley, and cook 2 to 4 minutes. Season to taste. Serve hot over dirty rice.
CRAB 'N' SHRIMP GUMBO
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
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.
SHRIMP AND CRAB GUMBO
Steps:
- In a 4-quart saucepan simmer reserved shrimp shells, bay leaf, and water, partially covered, 15 minutes and strain through a sieve into a bowl. Return shrimp stock to pan and keep warm.
- In a heavy skillet (preferably cast-iron) cook oil and flour over moderately low heat, stirring constantly with a flat-edged metal or wood spatula, until roux is a couple of shades darker than peanut butter, about 30 minutes. Stir in onion, bell pepper, and celery and cook, stirring occasionally, until vegetables are softened.
- Stir roux into stock and bring to a boil, stirring. Add crab legs and simmer, partially covered, stirring occasionally, 15 minutes. Stir in rice and tomatoes and simmer, stirring occasionally, 12 minutes.
- Transfer crab legs to a work surface. Cut shells open with kitchen shears and remove crab meat, discarding shells and cartilage. Tear crab meat into bite-size pieces and stir into gumbo. Add shrimp and simmer until just cooked through, about 3 minutes. Stir in scallion greens, cayenne, and salt and pepper to taste. Gumbo may be made 1 day ahead, cooled, uncovered, and chilled, covered.
SHRIMP AND CRAB GUMBO
Make and share this Shrimp and Crab Gumbo recipe from Food.com.
Provided by LMillerRN
Categories Gumbo
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Place flour in a small skillet; cook 5 minutes over medium heat or until flour is brown, stirring constantly. Place in a small bowl; cool.
- Cook bacon in a Dutch oven over medium-high heat 3 minutes. Add onion, bell pepper, celery, and garlic; sauté 10 minutes or until vegetables are tender and lightly browned. Add water, and cook 1 minute, stirring constantly.
- Combine toasted flour and 1 can of chicken broth in a medium bowl, stirring well with a whisk. Gradually pour broth mixture into pan. Stir in remaining can of chicken broth, Cajun seasoning, 1/2 teaspoon salt, crushed red pepper, and cut okra; bring to a boil. Cover, reduce heat, and simmer 15 minutes.
- Add shrimp; cook 3 minutes or until shrimp are done. Gently stir in crabmeat. Remove from heat; serve gumbo over rice. Serve with hot pepper sauce, if desired.
Nutrition Facts : Calories 342.4, Fat 4.7, SaturatedFat 1.2, Cholesterol 141.3, Sodium 939.3, Carbohydrate 43.6, Fiber 4.2, Sugar 6.2, Protein 31.4
CRAB AND SHRIMP GUMBO WITH OKRA
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
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 AND SHRIMP GUMBO
Provided by Pierre Franey
Categories dinner, soups and stews, main course
Time 50m
Yield 6 servings
Number Of Ingredients 19
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
SHRIMP, CRAB, AND OYSTER GUMBO
Steps:
- Make stock:
- In a 9 1/2-to 10-quart heavy kettle simmer stock ingredients, uncovered, 30 minutes. Transfer crab legs with tongs to a work surface and cool until they can be handles. Simmer stock 15 minutes more and pour through a large fine sieve into a large bowl. Return stock to kettle and keep warm, partially covered.
- Cut open crab shells with shears and remove meat, discarding shells and cartilage. Cut king crab meat into bite-size pieces and transfer to a small bowl.
- In a heavy skillet (preferably cast-iron) cook oil and flour over moderately low heat, stirring constantly with a flat-edged metal or wooden spatula, until roux od the dark reddish-brown color of chestnut shells, about 45 minutes. (Alternatively, make Microwave Brown Roux , and transfer to skillet.) Roux may be made 1 week ahead, cooled completely, and chilled, covered, in a glass or stainless-steel bowl. Reheat roux in skillet over moderately low heat, stirring, before proceeding. Add onions, bell pepper, and celery and cook, stirring occasionally, until vegetables are softened.
- Add roux mixture by large spoonfuls to hot stock, stirring well after each addition, and bring to a boil, stirring. Simmer gumbo, stirring occasionally, 15 minutes. Add shrimp and simmer, stirring, 2 minutes. Stir in king crab meat, lump crab meat, and oysters with their reserved liquor and simmer, stirring occasionally, until edges of oysters begin to curl, about 2 minutes. Stir in scallions, cayenne, and salt to taste. Gumbo may be made 1 day ahead, cooled completely, uncovered, and chilled, covered.
- Serve gumbo ladled over rice in large soup plates.
Tips:
- Use fresh seafood: Fresh shrimp and crab will give your gumbo the best flavor. If you can't find fresh seafood, frozen seafood will work just fine.
- Don't overcook the seafood: Seafood cooks quickly, so be careful not to overcook it. Otherwise, it will become tough and rubbery.
- Use a good quality roux: A good roux is the foundation of a great gumbo. Take your time and cook the roux until it is a rich, dark brown color.
- Add the vegetables in stages: Add the vegetables to the gumbo in stages, starting with the vegetables that take the longest to cook, such as onions and celery. This will ensure that all of the vegetables are cooked evenly.
- Season the gumbo to taste: Season the gumbo with salt, pepper, and cayenne pepper to taste. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
Conclusion:
Curried shrimp and crab gumbo is a delicious and hearty dish that is perfect for a cold day. It is also a relatively easy dish to make, making it a great option for a weeknight meal. With its rich, flavorful broth and tender seafood, this gumbo is sure to be a hit with your family and friends.
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