Crab N Shrimp Gumbo Recipes

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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 '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 OVER CHEESE GRITS



Shrimp and Crab Gumbo over Cheese Grits image

This recipe is from Coastal Living. I like gumbo, all kinds of gumbo, but I needed to make gumbo with much less heat and chose this recipe to highlight the sweetness of shrimp and crab. If you like more heat, adjust with hot pepper sauce at the table. Cook grits according to package direction and add 1 C cheese of your choice right before serving. I added 1/2 gruyere and 1/2 comte cheese. For this recipe, I chose Dungeness crab legs and claws that have been smashed with a hammer a bit to take in juice from the gumbo. You can also use stone crab claws too. Any kind of crab will do.

Provided by Rinshinomori

Categories     Crab

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 22

1/4 vegetable oil, divided
12 ounces andouille sausages, sliced
1/4 cup all-purpose flour
1/2 onion, chopped (large)
1 red bell pepper, chopped
1 green bell pepper, chopped
1 1/2 celery ribs, chopped
5 garlic cloves, minced
3 cups fish stock or 3 cups chicken broth
2 (14 1/2 ounce) cans diced tomatoes, undrained
1/2 lb fresh okra, thinly sliced
6 fresh thyme sprigs
2 bay leaves
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/8-1/4 teaspoon cayenne pepper
1 -2 teaspoon file powder (optional)
2 teaspoons fresh lime juice
1 cup grits (quick cooking or stoned ground)
1 lb large shrimp, peeled and deveined
1 lb crab, cut into sections and smashed a bit
hot sauce (optional)

Steps:

  • Heat 1 T oil in a large soup pot over medium high heat. Add sausage, and cook 3 to 4 minutes or until browned on all sides. Transfer sausages to a plate.
  • Add remaining oil to drippings in pot to equal 1/4 C cup. Whisk in flour Cook over low heat, stirring frequently for about 20 minutes or until mixture is dark reddish-brown.
  • Stir in onion, peppers, celery and garlic and saute over medium heat for 8 minutes or until softened. Stir in stock and next 9 ingredients . Bring to a boil, reduce heat, and simmer, covered for 30 minutes.
  • Meanwhile cook grits according to package directions and and cheese. Cover and keep warm.
  • Stir in sausage, shrimp, and crab sections and cook for about 3-4 minutes or until shrimp are just done. Do not overcook. Remove bay leaves and serve gumbo over cheese grits. Season with hot sauce if desired.

Nutrition Facts : Calories 506.7, Fat 19, SaturatedFat 6.1, Cholesterol 173.8, Sodium 1834.5, Carbohydrate 40.6, Fiber 5.4, Sugar 6.7, Protein 42.2

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.

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.

CURRIED SHRIMP AND CRAB GUMBO



Curried Shrimp and Crab Gumbo image

Arvinder Vilkhu is chef of Saffron Nola, the New Orleans Indian restaurant he owns with his family. Mr. Vilkhu developed this gumbo recipe over the 30-plus years he's lived in New Orleans, incorporating curry leaves, fresh ginger and other ingredients and spices from his native India. At the restaurant, Mr. Vilkhu places the black pepper, cilantro and scallions in the bottom of the bowl to serve, and the pours the gumbo over them, which he believes keeps the flavors of the ingredients sharp.

Provided by Brett Anderson

Categories     dinner, soups and stews, main course

Time 1h45m

Yield 4 servings

Number Of Ingredients 21

3/4 cup vegetable oil
1 cup all-purpose flour
1 medium white or yellow onion, finely chopped
1 small green bell pepper, finely chopped
2 celery stalks, finely chopped
2 tablespoons minced garlic
2 tablespoons minced ginger
6 cups homemade shrimp stock or store-bought seafood stock
3 medium tomatoes, crushed in a food mill, or 1 cup canned crushed tomatoes
2 sprigs curry leaves (about 15 leaves)
2 dried bay leaves
1 teaspoon ground turmeric
1/4 teaspoon dried thyme
1 1/2 teaspoons kosher salt
1/2 teaspoon Kashmiri chile powder or ground cayenne
1 pound medium shrimp, peeled and deveined, tails removed
1/4 pound blue lump crab meat (about 3/4 cup), or use other lump crab meat
Cracked black pepper, for serving
1/2 cup chopped cilantro stems and leaves, for serving
1/2 cup chopped scallions, for serving
Steamed rice, for serving

Steps:

  • Make the roux: In a large pot, heat the oil over medium until just short of smoking, 3 to 5 minutes. Using a wooden spoon, stir the flour into the oil, reduce the heat to medium-low and cook, stirring almost constantly, until the roux is the color of milk chocolate, 15 to 20 minutes.
  • Add the onion, bell pepper and celery to the roux. Cook, stirring frequently, until vegetables are softened, 5 minutes. Stir in the garlic and ginger and cook until fragrant, about 30 seconds.
  • Stir in the stock, crushed tomatoes, curry leaves (discard the stems), bay leaves, turmeric and thyme, along with 1 teaspoon salt and 1/4 teaspoon chile powder. Bring the gumbo to a boil over high heat. Once the mixture boils, reduce the heat to low and simmer until the flavors meld, skimming the skin that forms on the surface, about 1 hour.
  • Season the shrimp with the remaining 1/2 teaspoon salt and 1/4 teaspoon chile powder. Stir the shrimp into the gumbo and cook until shrimp is pink and cooked through, about 2 minutes. Stir in the crab meat and adjust the seasoning as necessary.
  • Crack black pepper into empty soup bowls, then divide the cilantro and scallions among the bowls. Add a scoop of steamed rice to each bowl then ladle the gumbo on top to serve.

Nutrition Facts : @context http, Calories 775, UnsaturatedFat 41 grams, Carbohydrate 50 grams, Fat 49 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 4 grams, Sodium 1739 milligrams, Sugar 10 grams, TransFat 0 grams

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.

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From stephiecooks.com


CRAB N SHRIMP GUMBO - BIGOVEN.COM
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.
From bigoven.com


SHRIMP AND CRAB GUMBO RECIPE - EASY KITCHEN
Add another 4 cups water. Increase heat to high and bring mixture to a boil, stirring occasionally. Reduce heat and add bay leaves, salt, pepper, cayenne, oregano and thyme. Simmer, covered, 1 hour. Add shrimp and crab and cook until shrimp are opaque in the center, about 5 to 10 minutes. Remove from heat and add parsley and gumbo file, if using.
From easykitchen.com


LOUISIANA SHRIMP AND CRAB GUMBO - DAVITA
Preparation. Chop bell pepper, onion, garlic, celery, green onion tops and parsley. To make a roux, heat oil and flour in a large skillet over medium heat. Stir constantly until flour is pecan colored. Add bell pepper, onion, garlic, celery and 1 cup water to the roux. Cover and cook on very low heat until vegetables are tender.
From davita.com


SEAFOOD GUMBO RECIPE WITH SHRIMP AND CRABMEAT
2021-11-11 The Spruce. Add tomatoes and garlic to the okra and onion mixture. Cook a few more minutes, adding the water, salt, and pepper. The Spruce. Combine the shrimp and roux mixture with the okra mixture in the bigger pan. Simmer the stew for about 10 minutes. Add oysters, crabmeat, and crab claws and simmer for an additional 15 minutes.
From thespruceeats.com


CAJUN SHRIMP AND CRAB GUMBO - CAJUN COOKING RECIPES
Stir until the roux is dissolved, and simmer over low heat for one hour. Add the shrimp about 5 minutes before serving, then add the crabmeat by the handful. Cook over low heat just until the shrimp turn pink and the crabmeat is warmed through. Serve in large soup or gumbo bowls over about 1/2 cup of cooked rice per serving. Serves 10-12.
From cajuncookingrecipes.com


CROCK POT CRAB AND SHRIMP SEAFOOD GUMBO RECIPE - FOOD NEWS
Stir into the stock mixture. Add in the salt and pepper and cook in the slow cooker on low for 4 hours or high for 2 hours. Taste the bisque base for seasoning and adjust as necessary.
From foodnewsnews.com


CRAB AND SHRIMP GUMBO - DEEP SOUTH DISH
2012-03-01 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.
From deepsouthdish.com


SHRIMP AND CRAB GUMBO RECIPE - FRIENDSEAT.COM
Directions. Step 1 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. Step 2 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 …
From friendseat.com


CROCK POT CRAB AND SHRIMP SEAFOOD GUMBO RECIPE | CDKITCHEN.COM
directions. Saute okra in 2 tbsp. butter until okra is lightly browned. Transfer to slow cooker. Combine remaining butter and flour in skillet. Cook over medium heat, stirring constantly until roux is the color of chocolate, 20-25 minutes. Stir in green onions, celery, and garlic. Cook until vegetables are tender.
From cdkitchen.com


SHRIMP, CRAB AND SAUSAGE GUMBO - EVERYDAY CREOLE
2020-12-05 Then add the bay leaf and thyme and bring to a boil, then reduce to a simmer for 45 minutes. Step 4. Mix in the shrimp, green onions and crab meat and continue to simmer for a final 15 minutes. Season with file, salt and pepper to taste, finishing with the fresh parsley and serve over hot cooked rice. Enjoy!
From everydaycreole.com


CRAB AND SHRIMP GUMBO WITH CHICKEN AND ANDOUILLE SAUSAGE
Season chicken and andouille sausage with one tablespoon of SWEEETHEAT Savory Seafood Spice and add to the pan. Cook for approximately 5 minutes until brown. Remove from the pan and set aside. Step 3. In a separate pan, make the roux by …
From sweeetheat.com


THE BEST GUMBO - THERESCIPES.INFO
10 Best Gumbo Spots in New Orleans, Louisiana best www.tripsavvy.com. One of the best fine-dining options in the French Quarter, Mr. B's Bistro serves contemporary high-end New Orleans cuisine with an emphasis on regional products and classic Creole culinary technique.. Gumbo Ya-Ya, a house specialty, is actually a fairly straight-forward Cajun-style chicken and sausage …
From therecipes.info


KING CRAB AND JUMBO SHRIMP GUMBO RECIPE | FISHEX SEAFOODS
Simmer 20 to 25 minutes, stirring occasionally. Uncover the pan, add shrimp and king crab. Cook over medium heat just until shrimp are pink, about 2 minutes. Remove the pan from the heat and stir in the file powder. Let gumbo stand, covered, 2 to 3 minutes before serving.
From fishex.com


SHRIMP AND CRAB GUMBO - CAJUN RECIPES
Shrimp And Crab Gumbo could be an amazing recipe to try. One serving contains 263 calories, 45g of protein, and 5g of fat. This recipe serves 12. This recipe covers 33% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 1 hour and 48 minutes. Head to the store and pick up flat-leaf parsley, turkey sausage, crabs, …
From fooddiez.com


SHRIMP & CRAB GUMBO - THERESCIPES.INFO
Add the reserved okra, tomatoes, sausage, and the gumbo crabs. Stir for a few minutes, then add the shrimp stock. Bring the mixture to a boil, reduce the heat to medium-low, and simmer for 1 hour and 45 minutes. Right before serving, add the shrimp and the parsley and simmer for 5 minutes longer until cooked through.
From therecipes.info


SHRIMP, CRAB AND ANDOUILLE GUMBO | ROBERT ST. JOHN
Meanwhile, bring shrimp stock and tomatoes to a boil. Slowly add roux mixture to boiling stock and mix well. Add the crab meat and lower heat to a slow simmer. Cook 10 more minutes. Add hot sauce and cayenne pepper. Place a small amount of white rice in each serving bowl, then pour gumbo over rice and serve. Yield: 1 gallon.
From robertstjohn.com


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