Delicious seafood gumbo with crab and shrimps

  • 6 persons
  • cooking time:60 minuten
  • difficulty


  • 1 large white onion, coarsely chopped into pieces of 0.5-1 cm
  • 1 green pepper, seedless, in chunks of 0,5-1 cm
  • 1 orange pepper, without seeds in coarse pieces of 0,5-1 cm
  • 3 stalks of celery, in chunks
  • 2 cloves of garlic, finely chopped
  • 130 g flour
  • 240 ml sunflower oil
  • 1 l fish stock
  • 6 okra, cut into rings
  • 3 tomatoes, in chunks of 0,5-1 cm
  • 3 tomatoes, in chunks of 0,5-1 cm
  • 18 uncooked shrimps
  • 600 grams of crab meat (Louisiana Blue Crab or other crab species)
  • 6 sprigs of leaf parsley, without stalks
  • salt and pepper
  • 1 pinch of cayenne pepper

How to prepare

Bart’s travelled to Slidell in the deep south of America to make this delicious Seafood Gumbo with blue crab and shrimp. Bart also uses vegetables and tomato sauce with a hint of cayenne for the recipe. Serve with white rice and enjoy! 




  • 1 Peel and chop the onion into chunks. Put the onion in a large bowl.
  • 2 Cut away the seeds and cut the green and orange peppers into pieces as big as the onion. Add the paprika to the bowl of onion.
  • 3 Cut the top and bottom of the 3 stalks celery and then cut into coarse pieces. Put the pieces of celery in the bowl.
  • 4 Peel two cloves of garlic and chop finely.
  • 5 Grab a deep pan, put on medium heat and add the flour and sunflower oil. Stir well with a wooden spoon or whisk for about 10 to 15 minutes until the sauce caramel is coloured.
  • 6 Then put the paprika, onion, celery and garlic in the pan and lower the heat. Fry the vegetables 5-6 minutes until they are all soft.
  • 7 Add a litre of fish stock to the vegetable mixture and bring gently to the boil with a lid on the pan.
  • 8 Boil 200 grams of white rice according to the instructions on the package and put it away.
  • 9 Cut the top and bottom of the okra and cut into rings of 0.5 cm. Add to the pan with the stock.
  • 10 Cut the tomatoes into wedges and put them in the pan.
  • 11 Skin half an Andouille sausage, cut into 0,5 cm chunks and add to the pan.
  • 12 Add the prawns and the 600 gram crab meat to the gumbo, put the lid on the pan and simmer for 30 minutes.
  • 13 Cut the 6 sprigs of leaf parsley into chunks and add to the gumbo.
  • 14 Season to taste with salt, black pepper and a pinch of cayenne.
  • 15 Add the cooked rice to the gumbo, stir everything equally well and scoop up the delicious seafood gumbo with crab and prawns.