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By lannwolf
on May 15, 2011
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I live in Louisiana, and I guess this is a good recipe for someone not living in Louisiana. Here we always start with a roux. The roux needs to get to a good caramel color and then you sauté your veggies in the roux. The. Add the stock to thin out the roux and then the seafood. Also many people here add oysters in their gumbo. I personally do not like okra in mine. I find it makes the gumbo a little too gummy. But over all a good recipe for someone to cook to get the feel then add to it or take away what they lime or don't like little tip. The longer you cook the gumbo, the better it will be. But beware, if you cook the gumbo longer add your shrimp in later. They will over cook and fall apart. Another tip I use, I buy the freeze dried shrimp at the store and use a food processor to turn them into a powder a d add that to the stock after it has thinned out the roux. This adds a better shrimp stock flavor to the gumbo.