Shrimp and Crab Gumbo Recipe

Browning the flour gives the gumbo its distinctive rich color and flavor.

Ingredients
1 pounds shrimp, large in shells
1/3 cup(s) flour, all-purpose
2 tablespoon oil, cooking
2 cup(s) onion(s), chopped
1 1/2 cup(s) pepper(s), green, bell, chopped
4 stalk(s) celery, thinly sliced
4 clove(s) garlic, minced
2 can(s) broth, beef, less sodium, 14 ounces each
1 cup(s) water
16 ounce(s) okra
12 ounce(s) crabmeat, cooked
3 cup(s) rice, long grain, hot cooked
scallion(s) (green onions)
hot sauce
1/2 teaspoon thyme, dried
1/4 teaspoon pepper, white
1/4 teaspoon salt
1/4 teaspoon pepper, black ground
1/4 teaspoon pepper, red, crushed

Preparation
Shrimp and Crab Gumbo:

1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. In a medium skillet, cook flour over medium heat about 6 minutes or until flour is browned, stirring frequently. Place in a small bowl; set aside to cool.

2. In a 4-quart Dutch oven, heat oil over medium-high heat. Add onion, sweet pepper, celery, and garlic; cook and stir about 5 minutes or until vegetables are tender.

3. Slowly whisk 1 can of the broth into browned flour. Add broth-flour mixture, remaining 1 can broth, the water, and Cajun Spice Mix to mixture in Dutch oven. Stir in okra. Bring to boiling; reduce heat. Cover and simmer for 15 minutes.

4. Add shrimp; cook for 2 to 3 minutes or until shrimp is opaque. Gently stir in crabmeat. Serve gumbo with rice. If desired, garnish individual servings with green onions. If desired, pass hot pepper sauce.

Cajun Spice Mix:

In a small bowl, combine 1/2 teaspoon dried thyme, crushed; 1/4 teaspoon ground white pepper; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; and 1/4 teaspoon crushed red pepper.

Prep Time: 30 mins
Cook Time: 34 mins
Total Time: 1 h 4 mins