Marlene's Greatest Seafood Gumbo Ever!
First, you need a deep heavy pot, an iron skillet is best, is a must to make a good roux. The heavier the pot, the better! And before cooking the roux you should start heating water in a large kettle, because you NEVER add cold water to a roux, and you're going to need to add water, about three quarts or so (more or less).
The Gumbo should be as thick as chili when you are through! It is very important not to change the temperature of a roux by adding cold liquids because it could curdle or separate the flour and water from the oil.
You can adapt this recipe and make a gumbo from any or a mix of the following: Chicken, Turkey, Shrimp, Sausage, Shrimp, Oysters, Crab, and wild game birds. (Have the crabmeat picked so there are no shells, and the shrimp peeled and deveined. Poultry and sausage should be precooked. ) I love Gumbo with Oysters - and have been adding more and more of them to the as my taste for them increases. Add anything and everything you like! The best gumbo has everything in it but the kitchen sink!
Good combinations are:
~Chicken Shrimp and Sausage Gumbo
~Shrimp, Oyster, Crab Gumbo
~Oysters, Shrimp and Sausage Gumbo
~Wild game birds and Sausage Gumbo
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