Crab and Shrimp Gumbo


Soup, Chili & Stew
Crab and Shrimp Gumbo

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Bowl of crab and shrimp gumbo

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    Making a dark roux—the foundation for most Louisiana-style dishes—requires frequent stirring of fat and flour over the stovetop. But you can prepare the roux the day before and store covered in the refrigerator until ready to use.

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    Servings and Ingredients

    Serves 8
    ⅓ c. Hy-Vee all-purpose flour
    ⅓ c. Hy-Vee canola oil
    3 c. water
    1 (14 oz) pkg Hy-Vee smoked sausage, sliced 1/2-inch thick
    1 ½ c. chopped Hy-Vee rotisserie chicken
    1 (14.5 oz) can Hy-Vee diced tomatoes, undrained
    1 (16 oz) pkg frozen cut okra
    1 medium onion, chopped
    1 medium green pepper, chopped
    ½ c. chopped celery
    4 garlic cloves, minced
    Hy-Vee salt and Hy-Vee black pepper, to taste
    Hy-Vee instant rice, optional
    1 (16 oz) pkg frozen shelled deveined raw shrimp
    1 lbs. lump crab meat
    Hy-Vee instant rice, optional


    1. To make the dark roux, in a heavy 2-quart saucepan stir together flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Continue to cook and stir constantly about 5 to 10 minutes more or until a dark, reddish-brown roux forms. Cool completely.*
    2. In a 5-quart slow-cooker add water. Stir in prepared cooled dark roux. Add sausage, chicken, tomatoes, okra, onion, green pepper, celery, garlic, salt and pepper. Cover and cook on LOW for 6 to 7 hours. Add shrimp and crab meat and continue to cook for 20 minutes.
    3. Serve over prepared rice, if desired.
    4. *Test Kitchen Tip: You can prepare the dark roux the day before. Store covered in refrigerator until ready to use.

    Nutrition facts


    350 Calories per serving

    Amounts Per Serving

    • Total Fat: 22g
    • Cholesterol: 80mg
    • Sodium: 740mg
    • Total Carbohydrates: 12g
    • Protein: 25g

    Daily Values

    Vitamin A 10%
    Vitamin C 35%
    Iron 10%
    Calcium 10%