Shrimp-And-Crab Gumbo Over Grits Recipe

Name: Shrimp-And-Crab Gumbo Over Grits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup vegetable oil, divided; 1 (12-ounce) package andouille sausages, sliced; 1/4 cup all-purpose flour; 1/2 large onion, chopped; 1 red bell pepper, chopped; 1 green bell pepper, chopped; 1 1/2 celery ribs, chopped; 5 garlic cloves, thinly sliced; 3 cups fish stock or chicken broth; 2 (14 1/2-ounce) cans diced tomatoes, undrained; 1/2 pound fresh okra, thinly sliced; 6 fresh thyme sprigs; 2 bay leaves; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/8 teaspoon ground cayenne; 2 teaspoons fresh lime juice; 1 cup quick-cooking or stone-ground grits; 1 1/2 pounds large shrimp, peeled and deveined if desired; 1/2 pound lump crabmeat; 1/2 cup chopped fresh parsley leaves; 1 tablespoon file powder, optional; Hot sauce, optional

Servings: persons

1/4 cup vegetable oil, divided
1 (12-ounce) package andouille sausages, sliced
1/4 cup all-purpose flour
1/2 large onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 1/2 celery ribs, chopped
5 garlic cloves, thinly sliced
3 cups fish stock or chicken broth
2 (14 1/2-ounce) cans diced tomatoes, undrained
1/2 pound fresh okra, thinly sliced
6 fresh thyme sprigs
2 bay leaves
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne
2 teaspoons fresh lime juice
1 cup quick-cooking or stone-ground grits
1 1/2 pounds large shrimp, peeled and deveined if desired
1/2 pound lump crabmeat
1/2 cup chopped fresh parsley leaves
1 tablespoon file powder, optional
Hot sauce, optional

1
Heat 1 tablespoon oil in a large soup pot over medium-high heat. Add sausage, and cook 3 to 4 minutes or until browned on all sides. Transfer sausage to a plate with a slotted spoon.
2
Add remaining oil to drippings in pot to equal 1/4 cup. Whisk in flour. Cook over low heat, stirring frequently, 20 minutes or until mixture is dark reddish-brown.
3
Stir in onion and next 4 ingredients, and saute over medium heat 8 minutes or until softened. Stir in stock and next 8 ingredients. Bring to a boil, reduce heat, and simmer, covered, 30 minutes.
4
Meanwhile, cook grits according to package directions. Cover, and keep warm.
5
Stir in sausage and shrimp, and cook 4 minutes or until shrimp are done. Add crab, and simmer until heated. Remove bay leaves, and stir in parsley and, if desired, file powder. Serve gumbo over grits. Season with hot sauce, if desired.

1010

kcal

Calories

Fat

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1/4 cup vegetable oil, divided, 1 (12-ounce) package andouille sausages, sliced, 1/4 cup all-purpose flour, 1/2 large onion, chopped, and more.

Yes, Shrimp-And-Crab Gumbo Over Grits falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp-And-Crab Gumbo Over Grits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions