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You might want to browse around this site especially their recipe section. This is the best cajun stocked grocery store I have ever been in. If you need anything cajun they have it. They must have 50 or more seasoning selections, hot sauce just anything. I wish we had one near me.
https://www.rouses.com/
Are you a thick or thin gumbo guy, Tom?
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Originally Posted by wacojoe
Truthfully, I have never has a bad bowl of gumbo, but again I know where to go. I am in NOLA a bunch wife has kin down there so I get to sample some of the finest. As to you question I prefer thick with a dark green to brown hue. I do not care for meat in my gumbo, seafood only. What about you?
More on the thin side with a dark roux and seafood only (no oysters or mud bugs, please!) and plenty of snappy okra. I know what I like - no, love - but my attempts to make it have met with failure.
I like to make my own roux. I don't use chicken broth or anything from a box I usually will go to the seafood house and see if they'll give me a couple of fish heads which I'll put in cheesecloth and boil out to make a broth. I will start that all together good. Like you I must have good fresh okra in my gumbo. Also include jumbo shrimp lump crab meat and a few oysters. I don't eat much rice cuz I'm not supposed to and of course you know why but when I do I like the Jasmine variety. I like the texture of it in gumbo. Now sometimes if fish is available I will just dump raw fish down into the mixture and let it cook itself out also. I usually make it once a year at home and it's a Super Bowl tradition. But like I said before I like mine but every time I go to visit the wife's kin folks down in New Orleans I get home humbled