Authentic Cajun Seafood Gumbo with Crab, Shrimp and Mussels

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An easy, one-pot recipe for authentic Cajun seafood gumbo made from scratch with a dark roux and local seafood. This is a crab gumbo with mussels and shrimp, but you can use other seafood in this recipe. (I’m a Cajun, from St. James Parish, Louisiana, so this is genuine Cajun seafood gumbo).


  • 1 cup organic flour
  • 1 cup tallow or lard
  • 2 large yellow onions, chopped
  • 2 green bell peppers, chopped
  • 8 celery ribs, chopped
  • 1 cup of warm water
  • 2 tablespoons fermented hot sauce (optional)*
  • 12 ounces smoked andouille sausage, sliced
  • 1 tablespoon cajun seasoning*
  • 1 teaspoon fresh oregano, chopped
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 6 cloves of garlic, minced
  • 8 bay leaves, whole
  • 8 cups beef stock*
  • 1/2 cup fresh parsley, chopped
  • 1 cup green onions, chopped
  • 1 lbs shrimp*
  • 1 lbs mussel meat
  • 1 lbs crab meat


  1. Prepare the onion, bell pepper, and celery (trinity). Measure your flour.
  2. Gather your 1 cup of water and place it near where you are cooking DO NOT USE IT YET. Place the chopped trinity near your cooking pot as well.
  3. Add the tallow to a large stock pot and heat over low-medium until it’s fully melted and hot.
  4. Slowly sprinkle the flour into the hot tallow while stirring continuously with a wooden spoon or roux spoon. Watch closely and do not stop stirring until the mixture (Roux) has turned a dark chocolate color. (See body of the blog post for roux progress photos)
  5. Add onions, bell pepper, and celery and stir to combine. Take your cup of water and drizzle tiny bits as needed to keep the roux mixture smooth and not clumpy. Cook until the aromatics are translucent.
  6. Add Sausage and hot sauce (hot sauce is optional) mix together, cooking for about 3 minutes.
  7. Add the Cajun seasoning, oregano, garlic powder, and onion powder and stir to combine.
  8. Slowly add the stock, stirring continuously.
  9. Add the bay leaves and fresh minced garlic and bring to a boil.
  10. Immediately turn the heat down to a low simmer and cover.
  11. Allow to simmer for about 2 hours.
  12. While simmering cook some rice.
  13. After simmering, add crab, shrimp, mussels, green onion and parsley and bring back to a low boil.  Cook for 15 minutes then turn off the heat.
  14. Taste test and salt to taste.


  • The stock is flexible, you can use beef, chicken, vegetable or seafood stock. I think beef stock is best.
    Use additional stock for a thinner gumbo, or less for a thicker gumbo. Depending on your preference.
  • Some Cajun seasonings have salt, some do not, that is why it’s best to salt to taste after cooking. Louisiana Cajun Seasoning is my favorite.
  • Hot sauce is optional. If you like you gumbo spicy I highly recommend.
  • I prefer to add shrimp with the peel on to my gumbo. It adds more flavor.