I'm trying to get motivated to attempt making a pot of gumbo. I've had a quart of oysters and a couple of pounds of shrimp in my freezer for months. A quart of oysters may be too much but once I thaw it out I've got to something with it. I've also got a couple of flounder filets to add to the mix. I'll need to go to the store to get the onion, celery, and green pepper. Not sure what else I need. If I can find it I'll use the ready-to-use roux. I've made roux before with varying degrees of success and it's never been better than the ready-to-use roux. Not sure what else I need. I'll have to track down a recipe.
I've made gumbo a few times before, also with varying degrees of success. It's labor intensive with all the vegetable chopping and shrimp peeling and therefore disappointing if it doesn't turn out as good as I think it should.
If I start thawing stuff now I can start making it Saturday morning. Any recipes, tips, hints, suggestions, or warnings will be greatly ...