Abbeville, Louisiana native Janice Macomber, who teaches Cajun-style cooking to locals and visitors at the annual New Orleans Wine and Food Experience, gave us the recipe for this seafood-laden, subtly spicy gumbo made from the bounty of Louisiana’s waters. Into the pot go blue crabs, shrimp, and delicious chunks of lump crabmeat, resulting in a dish that’s reminiscent of the bayous of south Louisiana. No matter where you live, be sure to use the freshest seafood available.

Seafood Gumbo Seafood Gumbo
The recipe for this shrimp and crab gumbo was provided by Abbeville, Louisiana home cook Janice Macomber.
Yield: serves 6-8


  • 6 live blue crabs
  • 12 cup canola oil
  • 12 cup flour
  • 6 cloves garlic, minced
  • 4 stalks celery, chopped
  • 1 12 large yellow onions, chopped
  • 1 green bell pepper, chopped
  • 8 cups seafood stock
  • 1 tbsp. Worcestershire sauce
  • 12 tsp. cayenne
  • 2 bay leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 2 lb. medium shrimp, peeled and deveined, tails off
  • 1 lb. jumbo lump crabmeat
  • 13 cup minced parsley
  • 14 cup fresh lemon juice
  • 5 scallions, chopped
  • Cooked white rice, for serving


  1. Clean the crabs: Working with one crab at a time, discard legs; remove and reserve claws. Discard the triangular apron on the underside of the crab, pull body away from top shell, and discard the shell. Remove gills and organs; rinse body under running water. Transfer crabs to a bowl; chill until ready to use. See an illustrated guide to cleaning crabs »
  2. Heat oil in an 8-qt. Dutch oven over high and sprinkle in flour; make a dark roux. Add garlic, celery, onions, and bell pepper; cook until soft, 10-12 minutes. Add reserved crabs, the stock, Worcestershire sauce, cayenne, bay leaves, salt, and pepper; boil. Reduce heat to medium; cook, stirring occasionally, until slightly thickened, 25-30 minutes. Add shrimp and crabmeat; cook until shrimp are pink, 3-5 minutes. Stir in parsley, lemon juice, and scallions. Serve with rice.