In a large, heavy stockpot, heat 1 tablespoon of the vegetable oil. Add the reserved shrimp shells and chicken wings, season with salt and pepper, and cook over moderately high heat, stirring ...

It turns out you can put together a shrimp gumbo on a budget with ingredients from the dollar store. This depends on the ...

Another informed opinion on the subject: Gumbo is better the next day, Gallent says. Make a pot, cool it down, ladle into shallow containers, cover and chill 24 hours in the refrigerator.

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Zin Restaurant chef Jeff Mall created this gumbo dish using rice as a garnish, Wednesday Feb. 1, 2012 in Healdsburg. (Kent Porter / Press Democrat) 2012 Key to gumbo is the roux ...

Add onion, celery, bell pepper, and garlic to roux; cook, stirring occasionally, until vegetables are softened, about 10 minutes. Add tomato puree, salt, black pepper ...

Keep the roux moving at all times to avoid scorching, being especially mindful of the outer rim of the skillet where the roux is most likely to burn. 7. If you see black specs floating in the oil ...

My next-door neighbor Sue is a fantastic cook. Born and raised in Louisiana, she is my go-to for all things gumbo. Once, when I was doubtfully stirring a party-sized batch of roux, I texted her a ...

I ate gumbo from 23 places and picked the best 10, with some honorable mentions thrown in and two to-go spots that would’ve knocked two of the Top 10 off the list if they were bona fide restaurants.