re: Another Seafood Gumbo Failure

All very good advice. I’m a fan of the dried shrimp powder, I also often use shrimp bullion (I’ve had to hit one of the Hispanic groceries to find this lately). And I pour the oyster liquor in while it’s still simmering, but hold the oysters and drop 2-3 in the bowl just before ladling in the hot gumbo-that plumps them up without them getting tough.