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–+ servings
Creole Seafood Gumbo Recipe

Creole Seafood Gumbo Recipe

Creole Seafood Gumbo is a rich, flavorful stew packed with fresh seafood like shrimp, crab, and oysters, simmered with the classic Creole "holy trinity" of celery, bell peppers, and onions. Thickened with a dark roux and spiced with Creole seasoning, it's a comforting, hearty dish perfect for any seafood lover.
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Course: Main Course
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Calories: 390kcal
Author: Austin Carter
Servings: 8

Equipment

Ingredients

  • 12 qty Live blue crabs
  • 16 ounces Jumbo lump crab meat
  • 2 lbs Fresh jumbo shrimp with heads on
  • 2 28 oz. cans Peeled plum tomatoes San Marzano variety
  • 4 cups Chicken broth
  • 1 qty Onion finely chopped
  • 1 cup Vegetable oil
  • 1 cup Bisquick
  • 2 8 oz. bags Okra
  • 2 qty Bay leaves
  • 1-2 tablespoon Cajun seasoning
  • 1 teaspoon Cayenne
  • 1 cup Water
  • 1 teaspoon Salt
  • 1 tsp Ground black pepper

Instructions

  • Dice the onion, peel the shrimp (reserving the shells), and refrigerate the shrimp until needed.
    Preparing Fresh Ingredients for Shrimp and Crab Gumbo Recipe
  • Make shrimp stock by sautéing shrimp shells with bay leaves in olive oil for 3-4 minutes; add chicken broth and simmer on low.
    Cooking Shrimp Stock for Shrimp and Crab Gumbo Recipe with Bay Leaves and Chicken Broth
  • Boil live crabs for 3-5 minutes, then cool and clean them, reserving large claws and cleaned crab pieces.
    Preparing Boiled Blue Crabs for Shrimp and Crab Gumbo Recipe
  • Blend one can of tomatoes and set it aside with the strained shrimp stock.
    Blending Tomatoes for Shrimp and Crab Gumbo Recipe
  • In a large pot, prepare a dark roux with Bisquick and oil, stirring until it reaches a chocolate color; add diced onion once it darkens.
    Creating Dark Roux with Bisquick for Shrimp
  • Pour in the seafood broth, blended tomatoes, sliced okra, crabs, and hand-squeezed tomatoes. Season and simmer for 20-30 minutes.
    Combining Broth Tomatoes and Okra for Shrimp
  • Add shrimp and lump crab meat in the last 5-10 minutes, cooking until the shrimp turn pink. Serve warm with rice and garnish with fresh parsley.
    Adding Shrimp and Lump Crab Meat to Shrimp

Nutrition

Calories: 390kcal | Carbohydrates: 20g | Protein: 25g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 170mg | Sodium: 980mg | Potassium: 700mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1100IU | Vitamin C: 35mg | Calcium: 140mg | Iron: 3mg