Homemade Seafood Gumbo yummy

Welcome to our family’s favorite recipe for the best shrimp and crab gumbo! This incredible Louisiana-style creole seafood gumbo stirs up so many fond memories in our home. My grandmother would make a huge pot of shrimp and crab gumbo for our extended family every year. The kids would even go down to the local marina and catch the live blue crabs. This is a slightly adapted family recipe from my grandmother that we cherish so much. If you’re a fan of hearty seafood dishes from the deep south, you’re in for a treat!

Close up bowl of crab and shrimp gumbo
Gumbo, a staple dish in New Orleans, is a rich and flavorful soup-like concoction known for its diverse combination of ingredients. It draws influences from African, French, Spanish, and Native American cuisines, making it a true representation of the multicultural melting pot that is New Orleans.

A traditional gumbo typically includes a roux, the holy trinity of onions, celery, and bell peppers, and a variety of proteins such as shrimp, crab, and andouille sausage. The key to a great gumbo lies in the depth of flavors achieved by creating a perfect dark brown roux and patiently simmering the ingredients together. While it stirs up controversy, this dish is often served over rice. We hope you enjoy this delicious family recipe for the best shrimp and crab gumbo!


  • 3/4 cup vegetable oil
  • 1 cup all-purpose flour
  • 1 1/2 cups finely chopped onions
  • 3/4 cup finely chopped green bell peppers
  • The Full Recipe Here
  • 3/4 cup vegetable oil
  • 1 cup all-purpose flour
  • 1 1/2 cups finely chopped onions
  • 3/4 cup finely chopped green bell peppers
  • 3/4 cup finely chopped celery
  • 2 tablespoons minced garlic
  • One 12-ounce bottle of amber beer
  • 6 cups Shrimp Stock
  • 1/4 teaspoon dried thyme
  • 2 bay leaves
  • 1/2 pound gumbo crabs (about 2)
  • 2 teaspoons Worcestershire sauce
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • 1 pound medium shrimp, peeled and deveined
  • 1 pound white fish fillets, such as catfish, grouper, snapper, or sole
  • 1 tablespoon Emeril’s Original Essence2 cups shucked oysters with their liquor
  • 1/4 cup chopped fresh parsley
  • 1/2 cup chopped tender green onion tops
  • White Rice, for serving


Place an 8-quart stockpot over medium heat, and add the oil. Allow the oil to heat for about 5 minutes, then add the flour to the pot. Stir the oil and flour together with a wooden spoon to form a roux. Lower the heat to medium low and continue to stir the roux for 15 to 20 minutes, or until the color of milk chocolate.
Add the onions, bell peppers, and celery to the roux and stir to blend. Stir the vegetables for 5 minutes, then add the garlic. Cook the garlic for 30 seconds before adding the beer and Shrimp Stock to the pot. Season the gumbo with thyme, bay leaves, gumbo crabs, Worcestershire, salt, and cayenne. Bring the gumbo to a boil and lower the heat to a simmer.
Continue to simmer the gumbo for 1 hour, skimming the foam and any oil that rises to the surface.
Season both the shrimp and the catfish with 1 1/2 teaspoons Essence. Stir the shrimp and fish into the gumbo and cook for 2 minutes. Add the oysters to the pot and cook, stirring often, for an additional 5 minutes. Taste the gumbo and season if necessary.
Garnish with the parsley and green onions and serve in shallow bowls over white ri

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