Roux

Depending on what the roux is gonna cook with is how you make it. If you can imagine grandma makin bisquits n gravy then you already know where to start. Just remember too much gravy ain't a thang. For a gallon of seafood gumbo I would start with a cup oil and a stick of butter and when the butter gets ta brownin start addin the flour. All pourpose flour. Stir it good and don't stop till it don't taste like flour. Now you should be puttin your onion and celery in and addin your stock. Just remember you can always add but takin away is another thing. Add your seafood by type. Fish, oysters, crab and shrimp at the very last minute. Let the seafood soak up and then you got gumbo. You can use other meats how you like but it will not be as good as seafood gumbo. And don't use bottom feeders for the fish. It will taste. Please enjoy with all of your wonderful family and friends.

I grew up on the gulf in Pensacola and I am ready to help you with anything I can seafood or country cookin.

When do you add the kitchen bouquet?

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When do you add the kitchen bouquet?

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After the ketchup, but NEVER before the peanut butter.

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Enlightening post-I've never tried a Pensacola-style gumbo before.

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I wonder if it's better or worse than Natchitoches style red beans.