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Maryland Style Crab and Shrimp Gumbo

Gluten-Free Maryland Style Crab Shrimp Gumbo

I added some snow crab legs (cracked with a mallet) to add more flavor to the broth. This gumbo is a bit liquidy. If you prefer a thicker consistency, use a cornstarch slurry to thicken.
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings 8


  • 1/4 cup sweet rice flour

Onion Garlic Puree

  • 1 small onion roughly chopped (about 1/2 cup)
  • 4 cloves garlic chopped
  • 1/4 cup water


  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 1 bell pepper chopped
  • 2 celery stalks chopped
  • 5 cloves garlic minced
  • 7 1/2 cups water
  • 1 14.5 ounce can 1 1/2 cups No Salt Added Diced Tomatoes with juice
  • 2 snow crab legs cracked
  • 3 teaspoons Old Bay Seasoning
  • 1 teaspoon Cajun seasoning
  • 1 pound jumbo lump crabmeat
  • 12 ounces langoustine
  • 1/2 pound shrimp
  • 1/2 cup minced parsley

To Serve

  • Steamed Brown Rice
  • chopped parsley
  • chopped scallions


  1. Preheat oven to 350 degrees. Place rice flour in a pan; bake for 45-50 minutes until light brown, stirring halfway through.

Onion Garlic Puree

  1. Place onion, garlic and water in a microwave bowl. Cover with paper towel and microwave on high for 10 minutes. Transfer mixture to a blender, add a little water (~ 3 tablespoons) and blend until smooth. Set aside.


  1. Heat oil in a large pot over medium heat. Add onion and cook until translucent, about 3-4 minutes. Add toasted rice flour and cook one minute, stirring constantly. Add bell peppers, celery and garlic, and saute another 2 minutes. Add water, tomatoes, Onion Garlic Puree, snow crab legs, Old Bay seasoning, Cajun seasoning, and crabmeat (reserve some large lumps for serving), and bring to a boil. Reduce heat and simmer for 1 hour. Add langoustine, shrimp and parsley and simmer another 30 minutes.
  2. Serve over steamed rice with scallions and parsley.