In this seafood gumbo recipe from Lafayette, Louisiana, whole blue crab, lump crabmeat, and plenty of meaty shrimp are the stars of the subtly spicy Cajun stew.
Louisiana native and cookbook author Janice “Boo” Macomber, who taught Cajun-style cooking at the now-closed Accidental Chef Cooking School in Lafayette, Louisiana, gave us the recipe for this subtly spicy seafood gumbo, which stands out even in a region
renowned for its many variations on the dish. Into the pot go blue crabs, shrimp, and delicious chunks of lump crabmeat, resulting in a dish that brings to mind the bayous of Southern Louisiana. No matter where you live, be sure to use the freshest seafood available.
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