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  • Tommy Centola

Shrimp and Crab Gumbo

Since clam chowder is not a local dish, how about another take on Gumbo. Here is a great example of a traditional seafood gumbo.


1 pound andouille sausage, sliced

1/2 cup canola oil

1/4 cup butter

1 cup all-purpose flour

2 cups finely chopped onion

1 cup finely chopped green bell pepper

1 cup finely chopped celery

2 tablespoons minced garlic

1 (12 ounce) bottle amber beer

8 cups seafood stock

1 tablespoon Creole seasoning

1 1/2 teaspoons sea salt

1 teaspoon dried thyme

1/2 teaspoon cayenne pepper

2 teaspoons Worcestershire sauce

2 bay leaves

2 pounds large shrimp, peeled and deveined

1 pound lump crabmeat, picked through for shells

Hot cooked rice for serving


In a large Dutch oven, add sausage, and cook over medium heat until golden; remove with a slotted spoon, and let drain on paper towels. Add oil and butter to pot, and heat over medium heat for about 5 minutes; add flour. and whisk until smooth. Cook, whisking frequently, until roux is dark brown, 30 to 40 minutes. Add onion, bell pepper and celery; cook stirring occasionally, until onion is tender, about 15 minutes. Add garlic, and cook 30 seconds. Add beer, and stir to combine. Add seafood stock. Add reserved sausage, Creole seasoning, salt, thyme, cayenne, Worcestershire and bay leaves. bring mixture to a boil. Reduce heat, and simmer 1 1/2 hours. Remove from heat, and stir in the shrimp. Let stand until shrimp are pink and firm, about 3 minutes; add crabmeat. and stir gently to combine. Serve with rice.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

#CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!

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