It takes me a few days to make my seafood gumbo… but then, I have to ‘taste it’ as we go along so it isn’t really a problem for me!
I am reminded that some home cooks complain about wonderful old cookbooks like the Epicurean because a recipe may be for 24… and not for 2! However, I really don’t see the problem? If you make a lot of Seafood Gumbo and you are ‘forced’ to freeze the leftovers… oh darn!
In any event, when I talk about seafood gumbo, I am talking about the use of : diced clams, crab, lobster ( if you can get a bunch cheap) and little shrimp! After making a nice saffron rice ( Bomba is my favorite), place larger cooked pieces of crab and shrimp on top of the rice then pour over it your Gumbo mixture! Sublime!
If you make it, make it for someone you love!