Bayou Bliss: Shrimp and Crab Gumbo with Deep, Dark Roux

This Shrimp and Crab Gumbo with Dark Roux is a heartfelt southern classic that packs a punch of flavor without feeling intimidating. It’s Louisiana at its soul—ambitious enough to make you feel like a seasoned chef, yet laid-back enough to cook up on a cozy evening at home. The deep, nutty richness of the dark roux marries beautifully with tender shrimp, succulent crab, and just the right blend of aromatics. Whether you’re craving a seafood gumbo recipe or looking to explore creole gumbo recipe authentic roots, this gumbo is genuinely the best gumbo recipe authentic to its origins—easy to follow and lovingly soulful.

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Shrimp and Crab Gumbo with Deep, Dark Roux

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Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Course Main Course

Cuisine American

Servings 6 generous bowls

Equipment

• Heavy-bottomed Dutch oven helps maintain even heat for the roux and is perfect for simmering gumbo comfortably.
• Wooden spoon or heat-resistant spatula essential for stirring the roux continuously to avoid scorching.
• Large ladle for transferring shrimp shells to stock, serving the gumbo, and stirring.
• Fine mesh strainer to strain the stock after simmering shrimp shells.
• Soup bowls and ladles for serving family-style.

Ingredients

  

For the Dark Roux

• ½ cup unsalted butter or ½ cup oil, for gluten-free option
• ½ cup all-purpose flour

For the Gumbo

• 1 pound large shrimp peeled and deveined, shells reserved
• 1 pound lump crab meat picked over for shells
• 2 tablespoons vegetable oil
• 1 large yellow onion finely diced
• 1 green bell pepper diced
• 3 celery stalks diced
• 4 cloves garlic minced
• 6 cups seafood stock or low-sodium chicken stock with shrimp shells
• 1 14.5 oz can diced tomatoes, drained
• 1 cup sliced okra fresh or frozen
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper adjust to taste
• 1 teaspoon freshly ground black pepper
• 1 teaspoon salt or to taste
• 1 teaspoon file powder optional, but authentic
• 2 tablespoons Worcestershire sauce
• 4 green onions sliced (for garnish)
• ¼ cup fresh parsley chopped

Instructions

 

Prepare the Stock

1. Place shrimp shells in a pot with 6 cups water. Bring to a boil, then reduce to a simmer for 20 minutes to extract flavor.
2. Strain, discard shells, and set stock aside.

Make the Dark Roux

1. In your Dutch oven, melt butter over medium heat, stirring constantly.
2. Gradually whisk in flour. Keep stirring non-stop—this can take up to 25 minutes. Watch the color watch from light tan to nutty chocolate-brown.
3. Once it reaches a deep brown (like dark peanut butter or chocolate), remove from heat briefly to avoid burning. Set roux aside.

Build the Gumbo Base

1. In the same pot, increase heat to medium-high and add 2 tablespoons oil.
2. Sauté the onion, bell pepper, and celery (the "holy trinity" of Louisiana cooking) until softened, about 5–7 minutes.
3. Stir in garlic, paprika, cayenne, thyme, bay leaves, black pepper. Cook for another minute or until fragrant.

Bring It All Together

1. Carefully whisk in the dark roux until it's fully incorporated.
2. Pour in seafood stock and Worcestershire sauce, stirring until smooth.
3. Bring to a simmer, then reduce heat to medium-low.
4. Add diced tomatoes and simmer gently for 30 minutes, stirring every now and then to prevent sticking.

Add Seafood & Okra

1. Stir in okra, shrimp, and crab meat.
2. Simmer just until shrimp turn pink and opaque—about 5 minutes.
3. Remove from heat, discard bay leaves, and stir in parsley.
4. If desired, sprinkle file powder over the gumbo for thickening and a hint of Earthy flavor.

Serve

1. Ladle gumbo over a bed of hot steamed rice in deep bowls.
2. Garnish with green onions and an optional extra dash of cayenne or file.

Pairings

• Rice: Fluffy jasmine or long-grain white rice is ideal.
  
• Bread: Crisp, crusty French baguette or buttery cornbread—perfect for sopping up every last drop.
  
• Drinks:
  • Sweet tea or lemonade – for classic Southern charm
  • Cold beer – a pilsner or lager complements the spice and richness
  • Wine pairing – crisp Sauvignon Blanc or a chilled Viognier brings brightness
    
• Sides:
  • Potato salad – creamy and cooling next to spicy gumbo
  • Green salad – light mixed greens with a tangy vinaigrette
  • Corn maque choux – this Louisiana-style corn dish feels natural with gumbo rhythm

FAQs

1. What kind of meat should I use if I want to add chicken or sausage?

For a traditional meat variation, add diced andouille sausage or chicken thighs. Use smoked andouille for deep flavor. If adding chicken, boneless, skinless thighs hold up better during simmering than breasts. You’ll have a fantastic gumbo recipe chicken and sausage variation or a more meaty chicken sausage gumbo Louisiana‑style.

2. Can I make this gumbo in a slow cooker?

Yes, though you’ll miss the classic dark roux flavor. You can make the roux separately, then transfer everything (roux, aromatics, stock, seafood) into the slow cooker and set on low for 4 hours. Add crab and shrimp in the last 15 minutes.

3. Will okra thicken the gumbo?

Absolutely. Okra releases a natural viscosity and adds authentic Southern gumbo texture. You can skip it, but then the gumbo may be thinner—you might then increase file powder.

4. Can I freeze this gumbo?

Yes. Let it cool, then portion it into airtight containers and freeze. Seafood tends to break down when reheated multiple times, so freeze before adding crab and shrimp; add those when reheating to maintain texture.

5. What’s the difference between Cajun gumbo and Creole gumbo?

Cajun gumbo tends to be darker with a walnut-colored roux, fewer tomatoes, and often includes chicken and sausage. Creole gumbo (or new orleans gumbo recipe style) often adds tomatoes, shellfish, crab, shrimp, and uses file powder and okra—bringing brighter notes. This seafood gumbo recipe authentic leans Creole with its seafood focus and file.