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Originally Posted by BucEyedPea
It's quite a bit of work. I took a whole afternoon and had no time left to even make cornbread so made some quick biscuits.
Shrimp was easy but takes 45 minutes to simmer and then about 15 mins to cut up a mirepoix, devein and clean my shrimp. It took me awhile to find the seafood I wanted —up to three stores. Finally went to the docks.
The roux took an hour and can take longer depending how rich you want it. Mine was a nice tan brown. I also had to make my own Creole seasoning mix and used fresh herbs for part of that. That took a bit more time too. Then the gumbo has to simmer for about an hour. There's a minimum of 3 hours right there.
You don't have to make a fish stock or shrimp stock for seafood, you can use chicken or water....but I thought shrimp stock was a better choice for a seafood version of gumbo that had shrimp as the dominant seafood.
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It was a lot of work, it wasn't ready until 830. It turned out OK, the Chicken and Sausage were good but the roux was a bit overpowering. I did make it with Bacon grease so maybe next time I will use less or try a Bacon Grease/Olive Oil mix roux. The rest was good but next time I am adding more Tomatoes and Okra to the mix.