Crawfish and Shrimp Gumbo Recipe

It's a match made in heaven: crawfish, shrimp and gumbo. This dish will make you swoon!


Don't miss this recipe for Crawfish and Shrimp Gumbo.

The name gumbo comes from the West African word for okra, “ki ngumbo.” Okra is still used in most traditional Louisiana gumbo recipes to thicken the broth. When visiting the Pelican State, you’ll find that no two gumbos are alike.

Along with okra, you can expect a Louisiana gumbo to include the “trinity” (onions, celery and bell peppers) and a robust roux made of flour and butter. And, while some prefer a chicken and sausage gumbo, many like to use two of the state’s best local ingredients, crawfish and shrimp.

This simple yet extremely tasty recipe is great start to perfecting your version of our official state dish – gumbo!

Ingredients for Crawfish Shrimp Gumbo:

  • ⅓ cup vegetable oil
  • ½ cup all-purpose flour
  • 1 cup finely chopped white onion
  • 1 medium green bell pepper, seeded and chopped
  • 1 medium red bell pepper, seeded and chopped
  • 1 cup chopped celery
  • 5 cloves garlic, minced
  • 8 cups water
  • 2 tablespoons Cajun seasoning
  • 1 (28-ounce) can diced fire-roasted tomatoes, undrained (optional)
  • 1 pound large Louisiana shrimp, peeled and deveined (tails left on)
  • 2 cups sliced fresh okra
  • 2 (16-ounce) packages cooked Louisiana crawfish tails, undrained
  • Hot cooked rice (for serving)
  • Garnish: chopped parsley and sliced green onion

Method of Preparation:

  1. In a large Dutch oven, add oil, and heat over medium heat for 5 minutes. Add flour and whisk until combined. Lower heat to medium-low, and cook, stirring, until a dark chocolate roux forms, 30 to 40 minutes.
  2. Add onion, bell peppers and celery, and cook, stirring, until onions are tender, about 15 minutes. Add garlic and cook 30 seconds. Add 8 cups water, Cajun seasoning and tomato. Bring to a boil; reduce heat, and simmer 1 hour.
  3. Stir in shrimp, okra and crawfish. Bring to a boil. Reduce heat and simmer 15 minutes.
  4. Serve with rice. Garnish with parsley and green onion, if desired.

Serves eight. This recipe is provided by Louisiana Cookin’ Magazine

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