Shrimp-Crab Gumbo

Recipe from Southern Living

More From Southern Living


  • Roux
  • 9 (14 1/2-ounce) cans chicken broth
  • 2 1/2 cups chopped onions
  • 1 cup chopped green onions
  • 1/2 cup chopped celery
  • 2 garlic cloves, chopped
  • 1 (10-ounce) can diced tomatoes with green chiles
  • 1 (8-ounce) can tomato sauce
  • 1 (16-ounce) package frozen sliced okra (optional)
  • 3 pounds unpeeled, medium sized fresh shrimp
  • 1 (16-ounce) container lump crabmeat
  • 1/2 cup chopped fresh parsley
  • 1 tablespoon filé powder (optional)
  • Hot cooked rice


  1. Stir together first 8 ingredients and okra, if desired; bring to a boil. Reduce heat, and simmer, stirring occasionally, 3 hours.
  2. Peel shrimp and devein, if desired. Add shrimp to broth mixture; cook, stirring often, 15 minutes or just until shrimp turn pink. Stir in crabmeat and parsley. Remove from heat; stir in filé powder, if desired. Serve over hot cooked rice.
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