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If you are not a fan of seafood gumbo this is not going to convert you. I went old school with it and followed the recipe to make the shrimp stock instead of subbing in vegetable stock. So that may have something to do with it. Luckily I made only a half recipe so I only had to toss half what I would have otherwise.
The andouille sausage is, as always, delicious so there is some hope for salvaging the recipe and repurposing it. Leave out the shrimp and crab, use chicken stock instead, and it has the potential to be a good substitute creole flavored dish.
Or you can just make red beans and rice instead with the andouille sausage and get your creole fix while staying true to tradition.
It looks like there’s not much broth. My biggest problem with gumbo is the okra…too slimy for me…but i guess that’s what thickens it. So I need a good recipe without okra.