Seafood Gumbo

  • Serves

    serves 6-8


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.


  • 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


Step 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 »

Step 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.

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