Set out a scale and the equipment for Seafood gumbo. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh shrimp, peeled, okra, cooked ham, celery, red bell pepper, yellow onion, all-purpose flour, dry jasmine rice, cayenne, neutral oil, kosher salt. Seafood gumbo is cooked in Louisiana as its own plate, not as a copy of a restaurant menu. Cook a dark roux, add the trinity of onion, celery, and pepper, then simmer okra and shrimp until the shrimp are cooked through. Andouille is the usual sausage. Ham carries that smoke here. Amounts are for 4 from foods this library can count.
