A bowl of Deep South goodness, this gumbo is seasoned with small gumbo crabs and then topped off with crabmeat and shrimp.
Crab and Shrimp Gumbo
Like chili, I'm always piddling around with my seafood gumbo recipes, trying to reach that one perfect gumbo my mama used to make.
Piddling around. Yes. That's a legit phrase in the Deep South!
Think of it as such a leisurely, relaxed approach to preparing that next pot of gumbo that you're willing to try something different instead of being a stickler to the same old same old.
For this crab heavy version, I decided to use a little more onion, bump up the okra to a full pound, and not take my roux quite as dark. I thought for a sweet, crab-based gumbo, this more mellow roux would be a bit more fitting, than the richer, dark and more full bodied roux I often use.
