Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
* I prefer using a combo of seafood stock and chicken broth. If I have time and gumption, I'll make a quick shrimp stock with shells from shell-on shrimp. I've also enjoyed using mostly chicken stock, with a bottle of clam juice. Prepared seafood stock should be readily available (it's even purchasable here in my landlocked grocery stores).
** You can make the roux ahead of time - scrape into a bowl and store in the fridge. Bring to room temperature before using. It may be solid from the cold, depending on the fat you used, but it will melt once heated in the pan. Not only does this save time, but you can make the gumbo the next day all in one pot. Cook the proteins as directed in a roomy dutch oven, remove to a bowl, add the roux to the pot, and continue the recipe. It also has the advantage of you giving you another go at the roux, in case you burn the first batch.