Crab 'n' Shrimp Gumbo Recipe
Crab 'n' Shrimp Gumbo Recipe photo by Taste of Home
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Crab 'n' Shrimp Gumbo Recipe

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I found this recipe in a magazine over 30 years ago. I change it from time to time to suit our tastes.—La Vonne Vrooman, Dothan, Alabama
MAKES:
16-20 servings
TOTAL TIME:
Prep: 10 min. Cook: 1 hour 25 min.
MAKES:
16-20 servings
TOTAL TIME:
Prep: 10 min. Cook: 1 hour 25 min.

Ingredients

  • 6 bacon strips, diced
  • 2 large onions, chopped
  • 2 garlic cloves, minced
  • 2 cans (one 29 ounces, one 14-1/2 ounces) diced tomatoes
  • 3 cans (10-1/2 ounces each) condensed beef consomme, undiluted
  • 2 cups water
  • 4 medium leeks, cut into 1/4-inch slices
  • 1 medium carrot, diced
  • 2 pounds fresh or frozen sliced okra
  • 1-1/2 pounds uncooked medium shrimp, peeled and deveined
  • 1 pound fresh or frozen crabmeat, flaked and cartilage removed
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/3 cup all-purpose flour
  • 1/3 cup cold water
  • 3 tablespoons minced fresh parsley
  • Hot cooked rice

Directions

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain, reserving 1 tablespoon drippings. In same skillet, saute onions and garlic in drippings until tender.
Pour into a Dutch oven or soup kettle. Add the tomatoes, consomme and water. Cover and bring to a boil; add the leeks, carrot and okra. Reduce heat; simmer, uncovered, for 25 minutes, stirring occasionally. Add the shrimp, crab, salt and cayenne; simmer, uncovered, for 5 minutes.
In a small bowl, combine flour and cold water until smooth. Stir into gumbo mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir in parsley and reserved bacon. Serve immediately with rice. Yield: 16-20 servings (about 5 quarts).
Originally published as Crab N Shrimp Gumbo in Country Extra January 2004, p49

Nutritional Facts

1 each: 149 calories, 5g fat (2g saturated fat), 79mg cholesterol, 418mg sodium, 12g carbohydrate (5g sugars, 3g fiber), 13g protein.

  • 6 bacon strips, diced
  • 2 large onions, chopped
  • 2 garlic cloves, minced
  • 2 cans (one 29 ounces, one 14-1/2 ounces) diced tomatoes
  • 3 cans (10-1/2 ounces each) condensed beef consomme, undiluted
  • 2 cups water
  • 4 medium leeks, cut into 1/4-inch slices
  • 1 medium carrot, diced
  • 2 pounds fresh or frozen sliced okra
  • 1-1/2 pounds uncooked medium shrimp, peeled and deveined
  • 1 pound fresh or frozen crabmeat, flaked and cartilage removed
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/3 cup all-purpose flour
  • 1/3 cup cold water
  • 3 tablespoons minced fresh parsley
  • Hot cooked rice
  1. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain, reserving 1 tablespoon drippings. In same skillet, saute onions and garlic in drippings until tender.
  2. Pour into a Dutch oven or soup kettle. Add the tomatoes, consomme and water. Cover and bring to a boil; add the leeks, carrot and okra. Reduce heat; simmer, uncovered, for 25 minutes, stirring occasionally. Add the shrimp, crab, salt and cayenne; simmer, uncovered, for 5 minutes.
  3. In a small bowl, combine flour and cold water until smooth. Stir into gumbo mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir in parsley and reserved bacon. Serve immediately with rice. Yield: 16-20 servings (about 5 quarts).
Originally published as Crab N Shrimp Gumbo in Country Extra January 2004, p49

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