Shrimp and Crab Gumbo


Serving Size:
1 cup

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Higher Potassium


  • 1 cup bell pepper
  • 1-1/2 cups onion
  • 1  garlic clove
  • 1/4 cup celery leaves
  • 1 cup green onion tops
  • 1/4 cup fresh parsley
  • 4 tablespoons canola oil
  • 6 tablespoons all purpose white flour
  • 3 cups water
  • 4 cups low-sodium chicken broth
  • 8 ounces shrimp, uncooked
  • 6 ounces crab meat
  • 1/4 teaspoon black pepper
  • 1 teaspoon hot sauce
  • 3 cups cooked rice 


  1. Chop bell peppers, onion, garlic,celery leaves, green onion tops. and parsley.
  2. To make a roux, heat oil and flour in a large skillet over medium heat. Stir constantly until flour is pecan colored.
  3. Add bell pepper, onion, garlic, celery leaves and 1 cup water. Cover and cook on very low heat until vegetables are tender.
  4. Increase heat to high and add 2 cups water and 4 cups low sodium chicken broth. Boil for 5 minutes.
  5. Reduce to medium heat and add shrimp and crab meat. Boil 10 minutes.
  6. Add green onion tops and parsley. Reduce to low heat and simmer for 5 minutes.
  7. Season with pepper and hot sauce and serve over rice.

Helpful hints

  • Roux varies in flavor, depending on how long the flour is cooked. For a deeper flavor, cook the roux until it is the color of coffee with cream added.
  • Use fresh, frozen or canned lump crabmeat.

Nutrients per serving

Calories 327

Protein 22 g

Carbohydrates 33 g

Fat 11 g

Cholesterol 86 mg

Sodium 328 mg

Potassium 368 mg

Phosphorus 221 mg

Calcium 79 mg

Fiber 1.4 g

Renal and renal diabetic food choices

  • 3 meat
  • 2 starch
  • 1/2 vegetable, low potassium

Carbohydrate choices


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