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Shrimp and Crab Gumbo with Deep, Dark Roux

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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
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.