Spicy Shrimp and Crab Gumbo with Andouille Sausage and Okra
Experience the rich flavors of Louisiana with this hearty and soul-warming gumbo that combines tender shrimp, sweet lump crab, and smoky andouille sausage. This Creole-style stew boasts a unique blend of spices and textures, enhanced by the vibrant colors of bell peppers, onions, and okra. Adjust the heat to your liking, whether you prefer a mild kick or a fiery finish. This dish can be served on its own or accompanied by crispy fried chicken for an extra savory delight. Ideal for family gatherings or a cozy night in, this gumbo is perfect for feeding a crowd, with options to halve the recipe for smaller servings.
N/A
Servings
350
Calories
21
Ingredients
Ingredients
Oil
1/2 cup (For cooking the roux)
Flour
3/4 cup (For the roux)
Onion
1 large (Chopped)
Red bell pepper
1 (Chopped)
Green bell pepper
1 (Chopped)
Celery ribs
4 (Chopped)
Garlic
6 cloves (Minced)
Crushed tomatoes
1 (28 ounce) can (Added to the gumbo)
Okra
1 lb (Trimmed and sliced)
Chicken stock or clam juice
1 gallon (For the stew base)
Bay leaves
2 (For flavoring)
Thyme
1 teaspoon (Dried)
Oregano
1 teaspoon (Dried)
Hot pepper sauce
1 teaspoon (Optional for added spice)
Salt
To taste (Seasoning)
Fresh ground black pepper
To taste (Seasoning)
Cayenne pepper
To taste (Optional for additional heat)
Andouille sausage
1 lb (Sliced about 1/4 inch thick on the bias and browned; fat removed)
Medium shrimp
3 lbs (Peeled and deveined, seasoned with creole or Old Bay seasoning)
Fresh lump crabmeat
2 lbs (Picked over)
Cooked long-grain white rice
6 cups (For serving)
Instructions
1
In a large heavy pot, heat the oil over medium heat. Gradually whisk in the flour to create a roux.
2
Cook the roux, stirring constantly, until it reaches a light brown color, which should take about 20-25 minutes. Be careful not to let it burn.
3
Once the roux is at the desired color, add the chopped onion, red bell pepper, green bell pepper, celery, and garlic to the pot. Stir well and cook until the vegetables are tender, about 5-7 minutes.
4
Pour in the chicken stock (or clam juice) along with the bay leaves, thyme, oregano, hot pepper sauce (if using), and season with salt and black pepper to taste. Stir thoroughly until the roux is completely dissolved.
5
Bring the mixture to a gentle simmer, reduce the heat to low, and let it cook for about an hour, stirring occasionally to prevent sticking.
6
After the hour, stir in the sliced andouille sausage, allowing its flavors to meld into the gumbo.
7
About 5 minutes before serving, add the seasoned shrimp, cooking just until they turn pink. Gently fold in the crabmeat to warm through without breaking it up.
8
Remove the bay leaves, adjust seasoning if necessary, and serve the gumbo hot, ladled over approximately 1/2 cup of cooked rice per serving.
Nutrition Information
12g
Fat
30g
Carbs
27g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are the main proteins in this gumbo?
The gumbo features a combination of tender medium shrimp, fresh lump crabmeat, and smoky andouille sausage.
How do I prepare the roux for this recipe?
Heat 1/2 cup of oil over medium heat and gradually whisk in 3/4 cup of flour, stirring constantly until it reaches a light brown color.
How long does it take to cook the roux?
The roux should take about 20-25 minutes to reach the desired light brown color without burning.
Which vegetables are included in the gumbo?
The recipe includes onion, red bell pepper, green bell pepper, celery, garlic, and sliced okra.
What liquid is used for the stew base?
You can use either one gallon of chicken stock or clam juice as the base for the gumbo.
How long should the gumbo base simmer?
Once the roux is dissolved in the stock, let the mixture simmer on low heat for about one hour.
When should I add the andouille sausage?
The sliced and browned andouille sausage should be stirred in after the base has simmered for one hour.
How long do the shrimp need to cook?
Add the shrimp about 5 minutes before serving and cook only until they turn pink.
When should the crabmeat be added?
Gently fold in the lump crabmeat right at the end to warm it through without breaking the pieces apart.
How is the gumbo served?
Ladle the hot gumbo over approximately 1/2 cup of cooked long-grain white rice per serving.
Can I adjust the spiciness of this dish?
Yes, you can adjust the heat by varying the amount of hot pepper sauce and cayenne pepper used.
What kind of sausage is recommended?
The recipe calls for 1 lb of andouille sausage, sliced 1/4 inch thick and browned with fat removed.
How should the shrimp be seasoned?
The shrimp should be peeled, deveined, and seasoned with either Creole or Old Bay seasoning.
What are the nutritional facts per serving?
Each serving contains 350 calories, 12g of fat, 30g of carbohydrates, and 27g of protein.
Is this a Creole or Cajun recipe?
This is described as a Creole-style stew, characterized by its unique blend of spices and the inclusion of tomatoes.
Does this recipe include tomatoes?
Yes, it uses one 28-ounce can of crushed tomatoes added to the gumbo base.
Can I make a smaller batch?
Yes, the recipe notes that it can be halved for smaller gatherings.
What herbs are used for flavoring?
The gumbo is flavored with 2 bay leaves, 1 teaspoon of dried thyme, and 1 teaspoon of dried oregano.
How much garlic is required?
The recipe calls for 6 cloves of minced garlic.
What type of crabmeat is best?
2 lbs of fresh lump crabmeat, carefully picked over to remove shells, is recommended.
How much okra is needed?
The recipe requires 1 lb of trimmed and sliced okra.
What is the total ingredient count?
There are 21 ingredients listed for this Spicy Shrimp and Crab Gumbo.
Can I add a side dish?
The recipe suggests it can be accompanied by crispy fried chicken for an extra savory delight.
Is cayenne pepper necessary?
Cayenne pepper is optional and can be added to taste for additional heat.
How much rice should I prepare?
The recipe suggests having 6 cups of cooked long-grain white rice ready for serving.
What should I do with the bay leaves?
Remove the bay leaves from the pot after cooking and before serving.
How much celery is used?
The recipe uses 4 chopped celery ribs.
What if I don't want it very spicy?
You can omit the optional hot pepper sauce and cayenne pepper for a milder version.
Should the sausage be cooked before adding?
Yes, the sausage should be browned and the excess fat removed before it is added to the pot.
How many bell peppers are needed?
The recipe calls for one chopped red bell pepper and one chopped green bell pepper.