Shrimp and Crab Gumbo

High Cotton Food Styling & Photography
  • Yield: 18 servings

"We had a place on the bay in San Leon, Texas, and during holidays and vacations it was always party time with our family, friends, and neighbors. This gumbo was always a hit."


6 green onions, chopped
1 1/2cups chopped onion
1medium green or red bell pepper, chopped
2medium celery stalks, chopped
4 garlic cloves, minced
1cup vegetable oil
1cup all-purpose flour
8cups water
2 dried bay leaves
1tablespoon salt
1teaspoon black pepper
1/2teaspoon cayenne pepper
1/2teaspoon dried oregano leaves
1/2teaspoon dried thyme leaves
3pounds uncooked shrimp, peeled and deveined
1pound crabmeat, picked clean
1/2cup chopped parsley
Gumbo file (optional)


  1. Combine onions, bell pepper, celery and garlic in a medium bowl; mix well.
  2. Heat oil in a Dutch oven over medium heat. Gradually add flour, stirring constantly. Cook 15 to 17 minutes, until flour mixture is a rich dark brown color, stirring constantly. Be careful not to burn. Add half the onion mixture and cook 1 minute, stirring constantly. Add remaining onion mixture and cook 2 minutes.
  3. Remove from heat; gradually add 4 cups water, 1 cup at a time, stirring constantly. Add another 4 cups water. Increase heat to high and bring mixture to a boil, stirring occasionally.
  4. 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. Flavors improve greatly if the gumbo is refrigerated overnight.

— Carol Payette, Friendswood, Texas