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–+ servings
Close up bowl of seafood gumbo with crab claws and shrimp

BEST Shrimp and Crab Gumbo (Family Recipe)

Jami Powell
Welcome to our family's favorite recipe for the best shrimp and crab gumbo! This incredible Louisiana-style creole seafood gumbo stirs up so many fond memories in our home. My grandmother would make a huge pot of shrimp and crab gumbo for our extended family every year. The kids would even go down to the local marina and catch the live blue crabs. This is a slightly adapted family recipe from my grandmother that we cherish so much. If you're a fan of hearty seafood dishes from the deep south, you're in for a treat!
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine creole
Servings 8
Calories 485 kcal

Equipment

Ingredients
  

  • 12 qty Live blue crabs
  • 16 ounces Jumbo lump crab meat
  • 2 lbs Fresh jumbo shrimp with heads on
  • 2 28oz. cans Peeled plum tomatoes San Marzano variety
  • 4 cups Chicken broth
  • 1 qty Onion finely chopped
  • 1 cup Vegetable oil
  • 1 cup Bisquick
  • 2 8 oz. bags Okra (frozen cut)
  • 2 qty Bay leaves
  • 1-2 tablespoon Cajun seasoning (or to taste)
  • 1 teaspoon Cayenne (or to taste)
  • 1 cup Water (if needed)
  • 1 teaspoon Salt (or to taste)
  • 1 tsp Ground black pepper (to taste)

Instructions
 

  • Begin by dicing the onion and peeling the shrimp, reserving the shells. Place the peeled shrimp in the refrigerator until ready to use.
  • Prepare the shrimp stock by heating olive oil in a pan over medium heat. Add the shrimp shells, including the heads, and bay leaves. Sauté for 3-4 minutes until fragrant. Pour in the chicken broth, reduce the heat to low, and let it simmer while you prepare the crabs.
  • While the shrimp stock simmers, bring a pot of water to a boil. Add the live crabs and boil them for 3-5 minutes. Drain and let them cool.
  • Clean the blue crabs by removing the large claws, top shell, gills, and apron. Set aside the large claws and cleaned gumbo crabs to be added later.
  • Blend one can of tomatoes and set aside.
  • Stir the shrimp stock and press down on the shells to extract the juices. Strain the shrimp stock, ensuring to remove all shells. Set aside both the tomato sauce and seafood broth for later use.
  • In a large pot or dutch oven, combine Bisquick and oil to make the roux. Stir continuously over medium-low heat until the roux reaches a dark chocolate color, approximately 20-30 minutes. Do not leave the roux unattended to prevent burning. Add the finely chopped onion when the roux turns dark brown.
  • Quickly pour the seafood broth and blended tomatoes into the roux. Add the sliced okra and crabs. Hand-squeeze the remaining can of tomatoes and add them to the gumbo along with the tomato sauce. Season with salt, pepper, and your favorite Cajun seasoning. Cook on low heat for 20-30 minutes, adding water if needed to adjust the consistency.
  • During the last 5-10 minutes of cooking, add the seasoned shrimp and jumbo lump crab meat. Cook until the shrimp are pink and fully cooked.
  • Serve the classic seafood gumbo warm. Optionally, serve it with rice. Garnish with fresh parsley. Enjoy!

Notes

Storage Store in the refrigerator in an airtight container for 2-3 days.
Freeze This dish is freezer friendly.  Let it cool completely before transferring it to airtight containers or freezer bags.  Make sure to leave some headspace to allow for expansion during freezing. Label the containers with the date and contents for easy reference.  Seafood gumbo can be frozen for up to 3 months.
Reheat When reheating, gently warm the gumbo on the stovetop over low heat, stirring occasionally.
Substitutions
  • Crabs - Frozen gumbo crabs can be used in place of live blue crabs.
  • Shrimp - If you prefer, you can substitute the shrimp with other seafood options like crawfish or even a combination of different seafood. Additionally, you can replace the blue crabs with other crab varieties.
  • Spice - Cayenne pepper can be substituted for a milder spice or left out completely to make this gumbo less spicy. If you don't have Cajun seasoning on hand, you can create your own blend using a mixture of paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, and black pepper.
Nutrition The provided nutrition information is only an estimate.
Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition

Serving: 1gCalories: 485kcalCarbohydrates: 26gProtein: 31gFat: 29gSugar: 7g
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