Seafood Gumbo
Remember that roux recipe? And that shrimp stock recipe? Well, now’s the time to use them!
Gumbo is one of my favorite dishes from back where I grew up. Warm and filling, it makes a wonderful winter meal to share.
The trick to good gumbo is making a good roux. After that, the rest is easy. The dark, caramel flavors of the roux are the foundation of this dish.
The type and amount of seafood you use in this is flexible. Usually, I just buy whatever’s on sale. For fish, I’ve used catfish, tilapia, flounder, and cod. Any white fish will work fine here. If you’re feeling like a treat, crab meat is a wonderful addition.
And I’m serious about the filé. If you can find it, it adds a flavor that you can’t get any other way. It also serves as a thickener (in the absence of okra), so it changes the texture as well as the flavor. Try to find it!
