Seafood gumbo recipe

Make sure you use lots of tomato. Everyone says that's the sign of a really good seafood gumbo.

I'd start in the recipe sticky at the top of the board.

Can’t go wrong with chef John folse
Seafood Gumbo

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I ain’t trying to start some fight about okra and tomato usage in gumbo. Just wanna find a good recipe.

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Here's my take on the whole "Okra, no okra, tomato, no tomato" debate. You are cooking it to your liking, if you want that in your gumbo, then by all means, add it and screw what other's think.

As for me I make my roux nice and dark, add my trinity and cook it down a bit and for liquid, I'm a big proponent of only adding seafood type stock. I make shrimp stock, fish stock and save oyster liquor when I open oysters fresh, so I have plenty of that stuff on hand to use in my seafood gumbos. I also make sure to add some halved gumbo crabs early in the cooking process.

As for adding shrimp, oysters, crab meat or most any other type seafood, I only do that near the end of cooking time since they cook so fast. Oysters and shrimp cooked for a long time tend to toughen up as they lose more and more liquid--and crab meat will tend to fall apart as it's stirred more and more.

no sausage, no andouille, no tasso, no okra, no tomato

IMO, a gumbo is no better than the stock one uses/starts with. Suggest you start with shrimp heads, and crab bodies...oyster liquor is good too. Cover with water and simmer.

since i have failed the few attempts i have made at making seafood stock. Is there any store bought stock that would make good gumbo?

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Is there any store bought stock that would make good gumbo?

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Most of them would be fine. Swanson is the most common brand where I shop. Just know they are salty so be careful adding additional salt.

I also add a small bottle of clam juice whether my stock is homemade or not.

apparently not.