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Displaced Texan

The OFFICIAL Displaced Texan’s gumbo thread

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I cut the recipe in half, and only used local wild shrimp as my daughter will not eat meat.  I used the shrimp shells to make a stock.  I also threw in some frozen baby lima beans I had.  Came out spot on!  Taste/flavor was perfect. I could have gone darker on the roux, and I used about 2 Tbsp of the seasoning, would probably cut it back to 1 next time.

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Looks great! 
 

You’ll be surprised how much more rich the gumbo becomes as the roux gets darker. Don’t be afraid of burning it, the flavor profile increases exponentially as the roux gets darker! 
 

Great job!

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