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Photo Of You Can Use Raw Shrimp (preferred) But You Can Also Use Cooked If That's All You Have. After The Gumbo Is Finished, Remove It From Heat And Stir The Cooked Shrimp In Just Before Serving.

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Photo Of This Gumbo Hasn't Cooked The Second Addition Of Okra Or Thickened Yet. It Will Get A Bit More Color Once It's Cooked Through.

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Photo Of The Roux Needs To Develop Flavor By Roasting The Flour In The Oil And Stirring Constantly Until The Texture Is Smooth And It Is The Color Of A Penny. You'll Smell The Cooked Flour....reminds Me Of Popcorn. Do Not Burn The Roux. Med Heat And Stir

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Photo Of For A Normal 6 Serving Meal, Cut This Gumbo Recipe In Half. These Are The Ingredients I Used To Make Enough For 18. Missing Is Another Plate Of Sausage And More Chicken.

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Photo Of This Gumbo Is A Thin Stew Or Very Thick Soup. This Batch Is Less Colorful: No Red Peppers Or Red Onions And Lighter Colored Roux. When Eating, You Dig The Spoon Down Into The Rice And Get A Bite Of The Combination. My Kids Mix It Up.

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