Louisiana seafood gumbo from The Encyclopedia of Cajun & Creole Cuisine by Chef John D. Folse

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • alysekstokes on December 04, 2025

    The go-to recipe for a classic cajun seafood gumbo. I skipped the meat since I'm pescatarian and used a pound and a half of shrimp, a pound of crab meat, and some whole gumbo crabs. Take your time to make a proper dark roux and you'll be rewarded with deep, rich flavors that will transport you straight to Louisiana. This gumbo tastes like home to me.

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