Introduction
Shrimp, crabmeat, and okra gumbo is a true Louisiana classic, brimming with bold flavors and a comforting richness that makes it perfect for family dinners or gatherings with friends. This gumbo builds flavor from a deep, nutty roux and a medley of aromatic vegetables, then gets its signature texture from okra. With tender shrimp, sweet lump crabmeat, and a warm spice profile, every spoonful delivers a taste of the South. Serve it over fluffy white rice for a meal that’s both hearty and satisfying.
Ingredients
½ cup all-purpose flour
½ cup vegetable oil
1 onion, chopped
1 bell pepper, chopped
2 celery stalks, chopped
3 cloves garlic, minced
2 cups sliced okra
6 cups seafood stock (or chicken stock if preferred)
1 bay leaf
1 teaspoon dried thyme
½ teaspoon cayenne pepper (adjust to taste)
½ teaspoon paprika
Salt and black pepper, to taste
1 pound shrimp, peeled and deveined
8 ounces lump crabmeat
2 tablespoons fresh parsley, chopped
3 green onions, sliced
Cooked white rice, for serving
