Shrimp, Crabmeat and Okra Gumbo
Ingredients
1 lb shrimp, peeled and deveined
8 oz crabmeat
2 cups sliced okra
1 small onion, diced
1 green bell pepper, diced
2 celery stalks, chopped
3 cloves garlic, minced
1/3 cup vegetable oil
1/3 cup all-purpose flour
4 cups seafood or chicken broth
1 can (14 oz) diced tomatoes
1 tsp smoked paprika
1 tsp Cajun seasoning
1/2 tsp dried thyme
2 bay leaves
Salt and black pepper to taste
Cooked white rice
Chopped parsley for garnish
Instructions
Heat oil in a large pot over medium heat and whisk in flour. Cook slowly, stirring constantly, until a deep brown roux forms.
Add onion, bell pepper, celery, and garlic. Cook until softened and fragrant.
Stir in okra and cook for a few minutes to reduce sliminess.
Pour in broth and diced tomatoes, then add paprika, Cajun seasoning, thyme, and bay leaves. Bring to a gentle simmer.
Let the gumbo simmer for about 25–30 minutes until thickened and flavorful.
Add shrimp and cook until pink and just done, about 3–4 minutes.
Gently fold in the crabmeat and heat through without over-stirring.
Season with salt and pepper, remove bay leaves, and serve the gumbo over white rice with chopped parsley.
