Argentine Red Shrimp

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Crab & Shrimp Gumbo

This is a photograph of crab and shrimp gumbo featuring Argentine red shirmp and Chilean rock crab meat.

A Classic Louisiana Dish


My aunt grew up in Louisiana and she was the one that turned me on to gumbo. When ever I would visit we would sit in her kitchen and she would have me grind hers and spices as we talked about everything. My favorite reward for grinding spices was a nice large bowl of her gumbo. Argentine red shrimp with its lobster like flavor adds a little something special to this gumbo recipe.




1 pounds Argentine red shrimp raw peeled and deveined

1 pound Seatech Chilean rock crab meat

1 14 oz cans of diced tomatoes

4 Tbsp olive oil

4 Tbsp all purpose flour

1 Tbsp tomato paste

1 cup sliced onions

1 cup sliced bell peppers any color

1/2 cup sliced celery

4 large garlic cloves minced

1 tsp smoked paprika

1/4 tsp cayenne

6 oz smoked andouille or turkey sausage, in 1/2-inch-thick slices

kosher salt & pepper to taste

6 cups chicken broth

1 cup okra

1 Tbsp file powder

diced scallions for garnish

white rice for serving




In a soup pot heat the olive oil over medium high heat. Sprinkle in the flour and let the stirring begin. Stir the olive oil and flour constantly for about 10 to 15 minutes until brown in color. Lower the temperature down to medium and add the onions, bell peppers, celery and garlic and cook for about ten minutes. Add the paprika, cayenne and tomato paste stirring thoroughly. Add the diced tomatoes (juice included) and sausage and cook for a couple of minutes. Add salt and pepper to taste. Add the chicken brother and simmer for about 25 minutes. Add the okra and continue to simmer for a few minutes. Add the shrimp and crab cooking for another two minutes. Finally add the file powder and salt and pepper to taste in need be. Serve with steamed rice garnished with scallions.


Serves 4 to 6


Serving Suggestions:


Serve with corn bread

Add chicken to the gumbo

© Todd Wendt 2016 All rights reserved