Gumbo, a hearty stew made with anything from sausage or duck to rabbit or seafood, starts with a roux cooked until it turns dark and nutty, giving the stew recipe its signature earthy flavor. This crab and shrimp gumbo recipe comes from Eula Mae Doré, who was the cook at the Commissary on Avery Island, home to the Tabasco company. She learned Cajun cooking by watching, rather than from cookbooks. Serve with brown rice. (Recipe adapted from Eula Mae's Cajun Kitchen by Eula Mae Doré and Marcelle R. Bienvenu; Harvard Common Press, 2007.)

EatingWell Test Kitchen
Source: EatingWell Soups Special Issue April 2016
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Ingredients

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Directions

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  • Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add okra and cook, stirring often, until it starts to turn dark brown, 18 to 22 minutes. Add vinegar and cook, stirring frequently, until the okra is browned and no longer has "sticky strings" attached, 2 to 3 minutes more. Remove from heat and set aside.

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  • Heat the remaining 4 tablespoons oil in a large heavy pot or Dutch oven over medium heat for 2 minutes. Add flour and cook, stirring slowly and constantly, until the mixture smells very toasty and is the color of peanut butter, 5 to 10 minutes.

  • Add bell peppers, onions, 1 cup scallions, celery and garlic and cook, stirring often, until the vegetables are tender and lightly golden, 10 to 12 minutes. Stir in the okra, tomatoes, stock (or water), ham, bay leaves, thyme, Worcestershire, hot sauce and salt. Reduce the heat to medium-low, cover and simmer, adjusting the heat as necessary to maintain a slow, steady simmer, for 45 minutes.

  • Add shrimp and crabmeat to the pot and simmer, uncovered, until the shrimp are cooked through, about 8 minutes. Discard the bay leaves and thyme. Garnish with parsley and the remaining scallions.

Nutrition Facts

243 calories; protein 22g 44% DV; carbohydrates 17.8g 6% DV; exchange other carbs 1; dietary fiber 5.1g 21% DV; sugars 5.5g; fat 10.4g 16% DV; saturated fat 1g 5% DV; cholesterol 104.2mg 35% DV; vitamin a iu 1252IU 25% DV; vitamin c 62.3mg 104% DV; folate 82.1mcg 21% DV; calcium 162.3mg 16% DV; iron 2.2mg 12% DV; magnesium 74.2mg 27% DV; potassium 737.1mg 21% DV; sodium 592.6mg 24% DV; thiamin 0.8mg 83% DV.

Reviews (1)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
09/29/2014
Just okay. Tedious recipe. Not a meal that you would want to continue eat as leftovers. I though it would have tasted more like a bouillabaisse. I would have preferred a more tomato based sauce. Pros: Seafood Cons: Tedious Not as flavorful Read More