To answer the question how do you make seafood gumbo requires some background information.  First, there are 2 types of gumbo, okra and file.  Okra gumbo is thicker and is thickened by okra.  File gumbo requires a roux base and has a thinner consistency.  It is more like a soup than a stew.  Both types of gumbo are made with seafood.

Gumbo is one of the most famous cajun dishes.  I can not image Rachel Ray making gumbo on one of her 30 minute meal shows.  It just takes too long! The good news is that you make it in a very large pot so there are leftovers.  It tastes just as good the second day.

My mother-in-law, Granny Boutte,  makes the best gumbo.  On the rare occasions when there is quite a bit left over, we freeze the remaining gumbo.  Granny lives in New Orleans and we live in Houston. Several months will pass and when we discover a frozen container of gumbo, we feel like we have hit the jackpot!

Granny Boutte’s gumbo recipes are featured on the www.Cooking-New-Orleans-Style.com website.  She provides several recipes that answer the question how do you make seafood gumbo?