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Seafood Shrimp Gumbo
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5 from 1 vote

Seafood Shrimp Gumbo

Rich and hearty shrimp gumbo recipe is laden with tender shrimp, crabmeat, oysters and herbs and spices for an authentic Creole flavor.
Course Soup
Cuisine Cajun, Creole
Cook Time 2 hours
Total Time 2 hours
Servings 8 people

Ingredients

  • 1 stick unsalted butter at room temperature
  • ¾ cup flour
  • 2 cups yellow onion diced
  • 1 cup green pepper diced
  • 1 ½ cups celery diced
  • 7 cloves garlic finely diced
  • 2 ½ quarts shrimp seafood or chicken stock*
  • 2 large chicken thighs skin removed
  • 1 pound andouille sausage or smoked sausage cut into ¼ inch rounds
  • 1 15 ounce can diced tomatoes
  • 1 bunch crab legs optional
  • ¼ cup Worcestershire Sauce
  • ½ teaspoon cayenne pepper
  • ½ teaspoon paprika
  • ½ teaspoon oregano
  • 2 dashes hot sauce
  • 2 tablespoons chopped thyme
  • 2 bay leaves
  • salt and freshly ground pepper
  • 2 cups frozen okra
  • 1 pound medium shrimp peeled and deveined
  • 2 cans 8 ounces each oysters
  • 1 8 ounce can crab claw meat
  • ½ cup fresh Italian parsley chopped
  • ½ cup green onions chopped

Instructions

  • Melt butter in a large stock pot over medium-high heat.
  • Whisk in flour a little at a time until there are no lumps and a thick and creamy roux begins to form. Cook the roux until it turns a light brown color, like the color of caramel. Stir constantly! Be patient and don’t let the roux burn. If you burn the roux, you must start over again.
  • After roux is cooked, add the onions, peppers and celery. Cook for about 6 minutes.
  • Add the garlic and cook for another 2 minutes.
  • In a slow, steady stream, whisk in the chicken stock. Whisk constantly to prevent lumps.
  • Add sausage and chicken to pan.
  • Add the diced tomatoes, crab legs (if using), Worcestershire sauce, cayenne, paprika, oregano, hot sauce, thyme, bay leaves, and salt and pepper.
  • Bring gumbo to a boil, uncovered, and then lower the heat to medium low and simmer for an hour.
  • Remove the chicken thighs and set aside to cool.
  • Add okra and simmer for another hour.
  • Shred the chicken meat. Discard the bones.
  • During the last 15 minutes of cooking, add the shredded chicken meat, shrimp, oysters, crab meat and parsley.
  • Remove two bay leaves and crab legs before serving.
  • Serve gumbo over hot, cooked rice. Garnish with green onions

Notes

Recipe for homemade shrimp stock can be found here:
https://cookingbride.com/soups-and-stews/homemade-shrimp-stock-recipe/