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5 from 1 vote

Gumbo With Fresh Dungeness Crab

Gumbo is one of our favorite things to make with fresh Dungeness Crab. Winter is crab season on the North Coast of California and we try find ways to use as many of the delectable crustaceans as we can while they are available.
Prep Time1 hour
Active Time3 hours
Total Time4 hours
Course: Main Course
Cuisine: Gluten Free
Keyword: Dungeness
Yield: 8 Servings
Calories: 343kcal
Author: 2 Cooks in the Kitchen

Materials

  • 1/3 Cup Bacon Fat
  • 1/2 Cup Flour
  • 1/2 Onion cut in chunks
  • 2 Celery Ribs roughly chopped
  • 1/2 Red Pepper roughly chopped
  • 2 Large Cloves of Garlic peeled
  • 1 Dried Chipotle chopped
  • 1/2 Pound Andouille Sausage
  • 3 Cups Beef Broth
  • 1 Tablespoon Sugar
  • 1/2 Tablespoon Cajun Spice
  • 1/2 Teaspoon Salt
  • 4 Ounces Tomato Sauce
  • 8 Ounces Peeled and Chopped Tomato Pieces
  • 2 Bay Leaves
  • 1/2 Teaspoon Dried Thyme
  • Splash of Hot Sauce
  • 1 Teaspoon Filé Powder
  • 2 Tablespoons Bacon Fat
  • 1 Package Frozen Okra
  • 1 Tablespoon White Vinegar
  • 1 Pound Shrimp cut in thirds
  • 1/2 Pound Picked Dungeness Crab Meat
  • 1 Tablespoon Worcestershire Sauce

Instructions

  • Make a roux. Melt 1/3 Cup of bacon fat in a saucepan on medium low heat. Sprinkle in 1/2 cup of gluten free flour. Use a whisk to stir to make sure there are no lumps. Continue to cook the roux, stirring almost constantly for 30 minutes to an hour. be careful not to burn the flour. You want a roux that is a dark mahogany color. Don't rush this step. When it is ready, remove from heat.
  • Put the onion, celery, red pepper, garlic and dried chipotle in the bowl of a food processor. Pulse until it is smooth. Pour the mixture into the roux. Put the roux back on the heat and add the andouille sausage. Cook for 15 minutes, stirring frequently.
  • Put the beef broth in a large stockpot and bring to a boil. Pour the roux into the boiling broth and stir thoroughly with a whisk.
  • Add the sugar, cajun spice, salt, tomato sauce, tomatoes, bay leaves, thyme and hot sauce and let cook for 45 minutes.
  • Stir in 1 teaspoon of filé powder and cook 15 more minutes.
  • Prepare the okra: Melt 2 tablespoons bacon fat in a saucepan. Pour in the okra. Add 1 tablespoon of white vinegar and stir. Cook for 15 minutes. Rinse the okra and then add it to the gumbo. Cook for 10 minutes.
  • Add the shrimp, crab and Worcestershire Sauce. Cook one more hour. Serve right away. This gumbo freezes well if you have leftovers.

Nutrition information below may not be exact. Consult a dietician if you have allergies or reaction to foods.

Notes

You can add one more teaspoon of filé powder 15 minutes before serving if you want.

Nutrition

Calories: 343kcal | Carbohydrates: 12g | Protein: 24g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 141mg | Sodium: 1011mg | Potassium: 517mg | Fiber: 1g | Sugar: 4g | Vitamin A: 555IU | Vitamin C: 9mg | Calcium: 83mg | Iron: 2mg