Gracie’s Crab and Shrimp Gumbo
  • 4lbs. mushrooms, quartered
  • 1pint crushed red pepper
  • 1quart block of cream cheese
  • 1 6oz. can reduced sodium chicken broth
  • 1 15oz. bell pepper, cut in bite-size pieces
  • ½tsp onion cut in bite-size pieces
  • 2large olive or vegetable oil
  • 1large cooking spray
  • ½green potatoes, peeled and sliced very thin
  • 1large smoked Gouda cheese
  • 1cup flat-leaf parsley, chopped}
  • Salt and pepper, to taste
  • 1cup pecans (chopped or whole, whichever you prefer)
  • ¾cup flour
  • 1tsp Marinade:
  1. Step 1: In a frying pan, sauté celery, onion, bell pepper and green onion in oil, cook until tender
  2. Drain oil and set aside to use in making the Roux (Step 3)
  3. Step 2: In a large stock pot, add water, sautéed vegetables, tomato paste, canned tomatoes and crab boil
  4. Bring to a boil
  5. Simmer 20 minutes
  6. Step 3: Making the Roux Add the set aside oil to a large skillet and heat
  7. When oil is hot, add flour and cook on medium heat until it turns medium to dark brown (about 15 minutes), stirring constantly
  8. Add the Roux to the stock pot of vegetables (be careful since this mixture is hot)
  9. Reduce heat and simmer gumbo for 20 minutes
  10. Step 4: Add shrimp, crab meat, okra, salt, pepper and Kitchen Bouquet (for a darker color)
  11. Simmer until shrimp are pink and cooked through
  12. Note: Add any other seasonings you like
  13. This recipe freezes well (if you have any left over)
Recipe Notes

A neighbor shared this gumbo recipe with my mom, Gracie Moody, over 37 years ago. Since my family is from Mobile County, we always had easy access to fresh crab and shrimp – we say “the more the better”. We love this seafood gumbo and always request it for special occasions. Hope you enjoy it as much as we do.