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–+ servings

Shrimp and Crab Gumbo

Servings 6

Ingredients

  • 1/2 cup vegetable oil
  • 1/2 cup flour
  • 1 medium onion diced
  • 1 green pepper diced
  • 5-6 cloves garlic minced
  • 1 pound okra fresh or frozen, cut into 1/2-inch pieces
  • 1 16- ounce can tomato sauce
  • 1 16- ounce can diced tomatoes
  • 1 1/2 teaspoons dried thyme
  • 1 1/2 quarts seafood or chicken stock
  • 1/3 cup Worcestershire sauce
  • 2 bay leaves
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 pound raw shrimp peeled and deveined
  • 1 pound cooked lump crab meat
  • 1 tablespoon file powder

Instructions

  • Heat the oil in a large dutch oven over medium-high heat. Once hot, add the flour - it will sizzle and spatter a bit - and whisk until smooth. Lower the heat to medium and continue stirring for about 15 minutes, until the roux is the color of milk chocolate.
  • Add the onion to the pot and continue stirring until the mixture is the color of dark chocolate.
  • Add the pepper, garlic and okra (if using fresh). Cook for about 3 minutes, then add the tomatoes and tomato sauce. Cook for about 20 minutes, stirring occasionally.
  • Add the stock, thyme, Worcestershire sauce, bay leaves, salt and pepper. Bring to a boil. (If using frozen okra, add it now and allow to thicken slightly before continuing.)
  • Add the uncooked shrimp, and simmer for about 10-12 minutes, just until the shrimp is mostly cooked. Add the crab and continue simmering until the shrimp is completely cooked and the crab is heated through.
  • Remove from heat and add the file (do not add while the gumbo is still simmering, or else it can become stringy). Remove bay leaves. Serve over cooked white rice.