My Easy Shrimp and Crawfish Gumbo recipe features an oven-made roux to reduce the work needed to make a great gumbo. Instead of spending 45 minutes to an hour stirring roux on a stove, this method cooks it in the oven but still has the deep, rich flavor we associate with a good bowl. This is a “Cajun” recipe, meaning a dark roux with no tomatoes (but I cheat and use okra because I love it. Feel free to omit it if desired.)
It all starts with the Roux
The traditional way to make roux is in a heavy-bottomed pot by stirring flour and butter or oil together while it cooks. It will take 45 minutes to an hour to get a rich dark roux that a typical Cajun gumbo has. This method skips the stirring and cooks the roux in the oven for two or more hours. However, it is hands-free time for the most part. Preheat the oven to 400, mix your flour and oil, and cook! Most other recipes call for 2 hours, plus some time to get the desired color (with an occasional whisk.) If I use my Finex cast-iron skillet, I usually get a dark roux in about an hour.
Besides shrimp and crawfish, you’ll need some common vegetables and seasonings. This easy version uses my Woo Woo Sauce and my Cajun Garlic Sauce. The diced vegetables called a mirepoix are at the heart of New Orleans cooking. Unlike a traditional French mirepoix that uses onions, carrots, and celery, a Cajun Trinity substitutes green bell pepper instead of carrots. You can use the time while the roux is cooking to prepare your vegetables and other ingredients. I like to use some fresh thyme and oregano in this recipe, but you can substitute dried if needed. Besides that, this dish is very forgiving of changes and substitutions, as you can tell from the many Gumbo recipes available.
Flavor Tip- Make an easy shrimp stock for a richer taste
While the roux is cooking, peel and devein the shrimp. Put the shells in a pot with 5 cups of water, vegetable trimmings, and other seasonings. Bring the water to a boil, then reduce it to a simmer. Continue to cook until you’re almost ready to bring out your roux, then strain it and save the stock for your gumbo.
Putting the Gumbo Together
If you use okra, it benefits from a quick cook before adding it to the gumbo. This helps remove the “slime factor” and will allow the okra to help thicken the stew. After the roux is done, carefully remove the pot from the oven and allow it to cool on the stovetop for 3-4 minutes. Turn the heat to medium, whisk the roux, then stir in your veggies. Continue to stir until the roux stops bubbling, then add your remaining ingredients except the fresh herbs and seafood. Add your stock, let it simmer for an hour, and you’ll be ready.
As the gumbo nears completion, cook the rice and dice up any garnishments. Turn the heat off the gumbo, then stir in the seafood and fresh herbs. To be fully cooked, the shrimp should cook in the residual heat for 3-5 minutes. Serve with hot rice and chopped green onions. Enjoy!Print
Easy Shrimp and Crawfish Gumbo
- Total Time: 0 hours
- Yield: 1 gallon 1x
Description
This Easy Shrimp and Crawfish Gumbo cuts out an hour of working time, allowing you to get a delicious bowl of authentic Cajun gumbo on the table with much less work. My Cajun Garlic Sauce and Woo Woo Sauce bring so much flavor and umami to the dish that you’ll love making and serving it. Don’t forget, gumbo freezes well!
Ingredients
For the Gumbo
1 lb 30-40 count, shell-on shrimp
1 lb crawfish tail meat
1 lb andouille sausage
3 cups shrimp stock (see below, or substitute chicken stock)
2–3 cups chicken stock
2–3 bay leaves
2 yellow onions, diced
1 green bell pepper, diced
1/2 red bell pepper, diced
2 cups fresh or frozen okra, sauteed for 7–8 minutes to remove slime
3 stalks celery, diced
3–4 cloves garlic, minced
1/4 cup Woo Woo Sauce
1/4 cup Cajun Garlic Sauce
2–3 TBS All Qu’ed Up Bayou Bandit (or favorite cajun seasoning)
2 tsp salt, plus to taste
1 tsp black pepper, plus to taste
leaves from 2–3 sprigs fresh thyme, chopped, or 1/4 tsp dried thyme
2–3 TBS chopped fresh Italian parsley
Chopped green onions for garnish
Cooked white rice, for serving
For the Roux
2 cups A/P flour
1.5 cups Peanut or Canola oil
For the Shrimp Stock (optional)
Shrimp shells and veggie trimmings from prepping
8–10 black peppercorns
2–3 bay leaves
Cayenne pepper, if desired, for more heat
Instructions
Preheat oven to 400 degrees. Whisk flour and water together in a heavy bottomed skillet. Allow to cook for 45 miinutes, then stir. Continue to cook, stirring every 30 minutes, until desired dark color is achieved. Depending on your pan, this could take up to 2.5 hours. In my cast iron skillet, it was about 1 hour 15 minutes.
While Roux is cooking, prep vegetable, saving trimmings.
Peel and devein shrimp, saving shells.
Place shells, trimmings, and 5 cups water in pot. Bring to a boil, then reduce to a simmer. Cook for 30-40 minutes, then strain.
After Roux is finished, put in a large heavy bottomed pot on the stove over medium heat. Add in vegetables, and allow them to cook in the roux. Whisk in stock slowly. Add bay leaves, seasoning, Cajun Garlic Sauce, Woo Woo Sauce and seasoning.
Cook for 1 hour, then add in fresh herbs and seafood. Turn off heat, and allow seafood to cook in residual heat. Serve with hot rice and hot sauce when shrimp are opaque.
- Prep Time: 20 minutes
- Cook Time: 2-3 hours
- Cuisine: Cajun
