Important steps in asterisk‼️‼️
*****Use separate pots for each to
prepare***
*****Add gumbo roux in last****
Note‼️‼️ The roux is the most important component here so season it well and cook slowly. DO NOT leave the stove while you’re cooking your roux.
****Two ways to make roux****
Option (1): Homemade roux....1/2 cup vegetable oil heated and slowly whisk (4) tbsp flour increasing as needed. Use your judgement and watch carefully until it has reached the consistency of a loose paste with no oil left in the pan. Stir until it turns a dark brown chocolate color.
(OR)
Option (2): Buy 2 bags of gumbo base (see pic) and prepare the same as the homemade roux or you can use a little in conjunction with the homemade if you’re having problems with browning.
****Two ways to make stock****
1). You can use the broth that you cooked the gizzards and onion, bell pepper, celery seasoning blend.
(OR)
2). If you do not use gizzards, make a seafood stock using shrimp shells that you have saved over time and placed in a ziplock bag stored in your freezer. Shrimp shells can be boiled to make seafood stock. You should have approximately 6 quarts but gauge it because the broth should not be watery.
**Always adjust your spices as needed.