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Crab ‘n’ Shrimp Gumbo

Total Time

Prep: 10 min. Cook: 1 hour 25 min.


16-20 servings (about 5 quarts)

Updated: Jan. 29, 2022
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


  • 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.

Nutrition Facts

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

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