Tip: How to take your gumbo from 0-10

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I made gumbo for the upcoming rainy week, and it tastes heavenly.

It is my best pot yet! But it only came out that way because I made several adjustments to the recipe, using the advice of Cajun folks. Here are a few tips:

1. Make your own roux. Store brand roux is great if you’re in a hurry, but I noticed that the quality of my recipe has changed drastically since making my own roux.

Of course, any good roux takes so much time to make, and requires constantly stirring. But it is worth the wait, and arm exercises.

2. When you cook the shrimp, don’t drain anything from the pan. Put those drippings right in the gumbo, which gives it a richer flavor.

3. Deer sausage has taken this recipe up several notches. So when selecting a good, Andouille sausage, do not use any old store brand. Chose a sausage that’s irresistible. But if you want to turn up that recipe, use deer sausage!

4. Fresh garlic, green onion, and bay leaves are a must for gumbo. Period. End of discussion.

5. Make sure you freeze what you don’t use for dinner. Gumbo is one of those recipes that you can pull out, reheat, and adda little extra meat or veggies when you don’t feel like cooking. I know it seems like a no-brainer, but some people (like myself) really didn’t think about it like that.

Do you have any tips for making a good gumbo?

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