Best 9 Curried Shrimp And Crab Gumbo Recipes

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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.

Let's cook with our recipes!

SHRIMP AND CRAB GUMBO



Shrimp and Crab Gumbo image

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

¼ cup canola oil
¼ cup bacon grease
1 cup all-purpose flour
3 celery ribs (chopped)
2 green bell peppers (chopped)
1 onion (chopped)
4 garlic cloves (grated or minced)
9 cups seafood stock (preferably homemade (see note))
2 tablespoons Cajun seasoning (preferably homemade)
3 bay leaves
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
2 pounds shrimp (shelled)
1 pound crab meat (shells picked out)
¼ cup fresh parsley (chopped)
1 tablespoon filé powder
Salt to taste (optional)
Cayenne pepper to taste (optional)
Rice for serving

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



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 AND CRAB GUMBO



Shrimp and Crab Gumbo image

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

2 pounds medium shrimp
8 ounces turkey sausage, casing removed
2 medium onions, minced
2 medium green bell peppers, cored and seeded, cut into 1/4-inch dice
1 pound okra, cut widthwise into quarters
2 jalapeno peppers, ribs and seeds removed, minced
1/4 teaspoon gumbo file
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 teaspoons finely chopped fresh thyme
3/4 cup Dark Roux
6 cups Shrimp Stock for Gumbo
3/4 cup chopped canned peeled tomatoes
6 blue crabs, 6 to 8 ounces each (optional)
1 pound jumbo lump crabmeat, picked over for shells
3 tablespoons chopped flat-leaf parsley
Dirty Rice

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



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.

SHRIMP AND CRAB GUMBO



Shrimp and Crab Gumbo image

Categories     Soup/Stew     Pepper     Rice     Shellfish     Tomato     Winter     Gourmet

Yield Makes about 8 cups, serving 4

Number Of Ingredients 12

1 pound medium shrimp, shelled, reserving shells
1 bay leaf
8 cups water
1 1/2 tablespoons vegetable oil
3 tablespoons all-purpose flour
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 pound frozen Alaska king crab legs, rinsed
1/2 cup long-grain white rice
1/2 cup drained canned whole tomatoes, chopped
1/4 cup thinly sliced scallion greens cayenne to taste

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



Shrimp and Crab Gumbo image

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

1/3 cup all-purpose flour
3 slices bacon, diced
2 cups finely chopped onions
1 1/2 cups finely chopped green bell peppers (about 1 large)
4 celery ribs, thinly sliced
4 garlic cloves, minced
1 cup water
2 (14 ounce) cans fat-free low-sodium chicken broth, divided
2 teaspoons cajun seasoning
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 (16 ounce) bag frozen cut okra, thawed
1 lb peeled and deveined medium shrimp
2 (6 ounce) cans lump crabmeat, drained (such as Chicken of the Sea)
3 cups hot cooked long-grain rice
hot pepper sauce (optional)

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



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 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

SHRIMP, CRAB, AND OYSTER GUMBO



Shrimp, Crab, and Oyster Gumbo image

Categories     Soup/Stew     Onion     Crab     Oyster     Shrimp     Celery     Bell Pepper     Simmer     Gourmet

Yield Makes about 20 cups, serving 10 to 12 as a main course

Number Of Ingredients 20

For shellfish stock
shells from 1 1/2 pounds small shrimp
2 pounds frozen Alaskan King crab legs (about 4 legs), rinsed and broken into large pieces at joints of necessary
5 quarts water
1 onion, halved
1 carrot, halved
1 teaspoon whole black peppercorns
1 bay leaf
2 fresh parsley sprigs
1 1/2 teaspoons salt
1/3 cup vegetable oil
1/2 cup bread flour
2 large onions, chopped
1 green bell pepper, chopped
2 celery ribs, chopped
1 1/2 pounds small shrimp, shelled
1/2 pound lump crab meat, picked over
2 dozen oysters, shucked, reserving their liquid
1 cup thinly sliced scallion greens (about 1 bunch)
Accompaniment: Cajun-style White Rice

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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