re: How to tweak to a seafood gumbo?

1. I hear ya but I think that’s the only way to get a real deep seafood flavor in the juice. I consider the early addition seafood as sacrificed for the sake of juice flavor. You could probably just add a few crabs early and only cook the others briefly if you want.

2. Almost boiling. It can boil a little just don’t let it roll.

3. I don’t like the oysters either. But they do add flavor. Don’t skip the small early addition. Tons of flavor and you won’t be able to find them in the pot.

4. You can skimp on the shrimp quantity compared to what’s I said. What I said is overkill. Some folks add cream of shrimp also which will thicken it obviously. Don’t see a problem with that.