need a great gumbo recipe...

Make your own stock

Paul prudhomme

They must be brown shrimp, then, which are sometimes called red. Royal red shrimp are a different texture, somewhat like lobster and cook very quickly. They're usually steamed and served with melted butter.

I agree with Otis on trying PP's gumbo. If you've never made gumbo before, I wouldn't start with a shrimp or seafood gumbo the first time, personally.

I don't have a recipe in measurements for seafood gumbo. I just do it. What's most important in seafood gumbo is making a good strong stock with the shrimp shells and some gumbo crabs, in my opinion. The seafood itself doesn't cook long and doesn't impart the flavor that the stock does.

In saying that, there are some folks who make it and cook down the shrimp for a very long time. Different parts of South Louisiana do things in different ways. Some also use dried shrimp powder or shrimp bases to get more flavor.