Making a big pot of gumbo is a little labour intensive, but it lasts for days and only gets better with time. The most time-consuming part and the most important part is making the roux. It is a process that should not be rushed. It forms the base of the flavour and you really want to take the time and develop a deep, robust flavor. Making roux can take some practice. Turn the heat up too high and it will burn and you will have to start again.
Cook Time: 60 mins
Mixed seafood (may include shrimp, salmon, cod + tuna)
Onion, celery, local okra, Better than Bouillon chicken broth concentrate, whole canned tomatoes, organic garlic, bay leaf, Crab Boil spice, green onion, rice + gluten free flour.
From Your Kitchen:
Olive oil, salt + pepper