Shrimp and Crab Gumbo

Loaded with shrimp, lump crab, green peppers, and okra in a tomato based broth spiked with hot pepper, this gumbo topped with a scoop of rice makes a great meal.
Based on a recipe from The Good Housekeeping Illustrated Cookbook, Zoe Coulson, Hearst Books, New York, 1980, p 136.
Total Time1 hour
Course: 45 - 60 Minutes to Table, Main Course - Seafood, Soups
Servings: 8
Author: Catherine Christiano


  • 1/4 cup canola oil
  • 1/4 cup all-purpose flour
  • 1 cup onion diced (approximately 1 large onion)
  • 1 large green pepper diced 1/2"
  • 1 clove garlic minced
  • 1 teaspoons salt
  • 1/2 teaspoon thyme leaves
  • 28 ounces canned unsalted diced tomatoes
  • 10 ounces frozen okra sliced (approximately 2 1/3 cups)
  • 3 cups water
  • 1 1/2 pounds raw medium shrimp shelled and deveined
  • 6 ounces can lump crabmeat
  • 1/4 teaspoon hot pepper sauce
  • hot cooked rice approximately 1/3 cooked rice per person


  • Place 5-quart stock pot on stove. Add oil; heat over medium-high heat, until very hot. To make a dark brown roux, add flour and cook, whisking constantly, until dark brown but not burned, about 1 minute. Stir in onion, green pepper, garlic, salt, and thyme leaves; cook until onion and green pepper are tender, about 8 minutes, stirring occasionally.
  • Add tomatoes with liquid, okra, and water; heat to boiling. Reduce heat to low; cover and simmer about 30 minutes, until mixture thickens slightly.
  • Add shrimp, crab and hot pepper sauce; cook 10 minutes, stirring occasionally, until shrimp turn pink and opaque.
  • Ladle into soup bowls, add a generous spoonful of rice, and serve.
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