Shrimp and Crab Gumbo

INGREDIENTS

• 1/2 cup canola oil

• 1/4 cup bacon grease

• 1 cup all-purpose flour

• 12 oz bottle of amber or dark beer

• 3 celery ribs, chopped

• 2 green bell peppers, chopped

• 1 onion, chopped

• 2 cups okra sliced in 1/2 inch rounds

• 4 garlic cloves, grated or minced

• 9 cups seafood stock, preferably homemade 

• 2 tablespoons Cajun seasoning, Tonys or homemade

• 3 bay leaves

• 1 tablespoon Worcestershire sauce

• 1 tablespoon hot sauce

• 1 small can crab meat with juice

• 1/2 c clam juice

• 1/4 c dried shrimp

• 2 pounds shrimp, shelled

• 1 lb fresh fish such as mahi or amberjack

• 1 lb andouille sausage cut in 1/4 in thick rounds, then cut in half.  

• 1 pound jumbo lump crab meat, (or several king crab legs)

• 1/4 cup fresh parsley, chopped

• 1 tablespoon filé powder

• Salt to taste, optional

• Cayenne pepper to taste, optional

• Rice for serving

Preparations

Seafood stock

We make our own seafood stock from discarded shells such as shrimp or crab. Having this already on hand and ready to use is very handy and reduces the preparation time. Place stock in a stockpot and begin warming on medium add the beer and clam juice, dried shrimp and crab legs and bring to a boil, reduce heat to warm, remove the crab legs and reserve the meat. Put the empty crab legs back in the stock, stir well and let simmer for about 15 more  minutes. Scoop out all the shells and shrimp.  Set stock aside keeping warm.  

Oven Roux Method

1. Heat oven to 350 degrees. Whisk together the canola oil and bacon grease with flour in a large pyrex dish. Place uncovered in the oven and whisk every 20 minutes until the roux turns the dark brown color of dark chocolate. This should take about an hour and a half to two hours. Be careful not to splash or touch the roux. It will be very hot.

2. In a large heavy pot or dutch oven cook the sausage until slightly brown. Remove the sausage and using the leftover fat from the sausage fry  the okra on medium high heat for a few minutes. This helps to remove some of the sliminess of the okra. Remove the okra and reserve. 

3. Check the roux and once it turns dark brown, place the roux in the Dutch oven and turn to medium heat. Stir in the celery, green bell pepper and onion and cook for about five minutes. Stir frequently. Add the garlic and cook for about 30 seconds, stirring constantly. The roux will begin to thicken as it cooks the trinity of vegetables.

4. Slowly stir in the seafood stock. Add in the okra, Cajun seasoning, bay leaves, Worcestershire sauce and hot sauce. Bring to a boil over medium-high heat and then reduce to a simmer over medium-low heat. Add the canned crab meat with juices. Cover and simmer for about an hour and stir occasionally.

5. Remove and discard the bay leaves. Add the fish, shrimp, jumbo lump crab, parsley and filé powder. Simmer uncovered until the shrimp turn pink. This should only take a few minutes. Taste the gumbo. If it needs more Cajun seasoning or salt, add a little at a time until it suits your taste. If you’d like more heat, you can add cayenne pepper to your desired heat level. Keep in mind the flavors will bolden if you refrigerate it overnight. Serve over rice and with additional hot sauce and crusty french bread if desired. 

Urban Cowgill December 2020, updated Dec 2024