Shrimp-Crabmeat and Okra Gumbo… This yummy gumbo is a cozy Southern stew packed with juicy shrimp, sweet crabmeat, and crunchy okra. It bubbles with tasty spices, veggies, and a rich gravy. Perfect for family dinners! Cook it up hot, spoon it over fluffy rice, and sprinkle parsley for a fresh kick. Super easy and full of flavor!
What You Need
- 300 g shrimp (cleaned, no shells or tails)
- 200 g crabmeat
- 2 cups okra, cut into slices
- 1 cup cooked white rice (to serve on top)
- 1 small onion, chopped small
- 1 green bell pepper, chopped
- 2 celery sticks, chopped
- 3 garlic cloves, chopped tiny
- 4 cups seafood or chicken broth
- 2 tbsp vegetable oil
- 2 tbsp flour
- 1 can chopped tomatoes (you can skip if you want)
- 1 tsp paprika
- 1/2 tsp cayenne pepper (make it less spicy if you like)
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp Worcestershire sauce
- 2 tbsp fresh parsley, chopped
How to Make Shrimp-Crabmeat and Okra Gumbo
- Put oil in a big pot on medium heat. Add flour and stir until it gets dark brown. This makes the yummy base called roux.
- Toss in onion, bell pepper, and celery. Cook till soft. Add garlic and stir a bit.
- Slowly pour in broth. Keep stirring so it’s smooth.
- Mix in okra, tomatoes (if you use them), paprika, cayenne, thyme, salt, pepper, and Worcestershire sauce. Let it bubble softly for 20-25 minutes till it gets thicker.
- Add shrimp and crabmeat. Cook 5-7 minutes till shrimp turn pink and are done.
- Serve hot over rice. Sprinkle parsley on top!