It's times like these where being a fishmonger really pays off, because nothing, and I mean nothing, warms you up like a Seafood Gumbo. But it's not just us mongers who get to pick from the best seafood in the Lone Star State, everyone of our beloved customers do too!
Now, gumbo recipes are something sacred to a lot of people. Everyone has their own way of doing things, which is actually one of the appeals of gumbo, as no one does it exactly the same. Some (like me!) love gumbo so spicy you start to sweat, others like to keep things hot in temperature but mild in terms of spice, some like to use mixes, others keep things old fashioned by making their own roux and everything from scratch. I say, make what you love. Experiment. Try different fish, add oysters, go for some chicken, use different stocks, see what you like the best! Believe it or not, this is how I found out that my favorite fish to put in Gumbo is actually cubed up chunks of salmon. I know that sounds crazy! But seriously, try it, I love it and I think you may too.