Crab Gumbo
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This crab gumbo is one of my go to dishes when I want something impressive but don't want to spend all day cooking. The whole thing comes together in just an hour, and most of that time is hands off simmering. I love using fresh crab meat because it's naturally high in protein and omega 3 fatty acids, which are wonderful for your heart health. The beauty of this recipe is that it's straightforward enough for a weeknight dinner yet fancy enough to serve when friends come over. Plus the roux and aromatic vegetables create such a rich, satisfying base that you really don't need much else to make this feel like a special meal.
Ella x
Ingredients
- 400onion
- 200bell pepper
- 300celery
- 800crab meat(fresh)
- 400 groux(homemade)
- 1200 mlchicken broth
- 400 gdiced tomatoes
- 20 gpaprika
- 10 gcayenne pepper
- 20 gsalt
- 10 gblack pepper
- 60 mlolive oil
- 4 piecesscallions(optional garnish)
Detail level
Instructions
- 1
Heat the olive oil in a large pot over medium heat.
Tip: Use a large pot to prevent the gumbo from boiling over.
- 2
Add the diced onion, bell pepper, and celery, and sauté until the vegetables are softened.
Tip: This will take about 10 minutes.
- 3
Add the paprika, cayenne pepper, salt, and black pepper, and stir to combine.
Tip: This will add depth to the gumbo.
- 4
Sprinkle the roux over the vegetables and stir to combine.
Tip: Make sure to stir constantly to avoid lumps.
- 5
Add the chicken broth, diced tomatoes, and crab meat, and stir to combine.
Tip: Bring the mixture to a simmer.
- 6
Reduce the heat to low and let the gumbo simmer for 20 minutes.
Tip: This will allow the flavors to meld together.
- 7
Taste and adjust the seasoning as needed.
Tip: Add more salt, pepper, or cayenne pepper to taste.
- 8
Serve the gumbo hot, garnished with scallions if desired.
Tip: You can also serve with crusty bread or over rice.
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