12 qty Live Blue Crabs
16 ounces Jumbo Lump Crab Meat
2 lbs Fresh Jumbo Shrimp with Heads On
2 cans Peeled Plum Tomatoes (large cans)
4 cups Chicken Broth
1 cup Water (if needed)
1 qty Onion
1 cup Vegetable Oil
1 cup Bisquick
2 bags Frozen Cut Okra (16oz total)
2 qty Bay Leaves
1-2 tbsp Cajun seasoning (or to taste)
1 tsp Cayenne
1 tsp Salt (or to taste)
1 tsp Pepper (or to taste)


Assemble all ingredients.
Dice onion and peel shrimp.
Heat 1T of olive oil in a pan and add all shrimp shells (heads included) plus 2 bay leaves. Sauté for 3-4min, then add broth. Turn burner to low and let simmer while you prepare the crabs.
While seafood broth is simmering, boil live crabs for 3-5 min, then drain.
Cool and clean all crabs by removing large claws (save for later), top shell, gills, and flap on the bottom (apron).
Blend one can of tomatoes and set aside. Stir the seafood broth and press down on the shells to extract the juices, then strain and save broth only for gumbo (remove shells). The tomato sauce and broth should be ready to pour in quickly when roux is done.
In a large pot, add bisquick and oil to make the roux. Stir continuously until roux is dark chocolate in appearance. This will take approx 20-30 min. *Do NOT leave roux unattended or it will burn. Add onions in this stage when roux turns dark brown.
Add the broth, blender contents, okra, and crab to the roux. Hand squeeze remaining can of tomatoes into the pot along with the juice. Season with salt, pepper, and your favorite cajun seasoning. Cook on low for 20-30min. Add water if needed.
Add seasoned shrimp and jumbo lump crab meat during the last 5-10 minutes, until cooked through.
Serve warm​ with rice (if desired). Add parsley for garnish.


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