Being a true cajun from deep south Louisiana I want to thank for posting this recipe. out of over 800 gumbo recipes this is one of maybe 5 that I've seen that I would recommend to a friend. If I can offer some advice though.. if you are using in shell crab claws or legs adding them in at the very beginning will really fuse the flavor into the rest of the food. also, if you can find whole shrimp, using the heads plus a dash of zatarains crab boil make an excellent stock that can be used instead of simply water. it makes the flavor much more profound.

thanks again.