What I learned from the following video is that you need to cook your gumbo a few hours before it's truly ready. I think the presenter can afford to do this because he doesn't put any shrimp into the mix: if you're using seafood, you normally have to add it at the last minute because it's done pretty quickly. Anyway, enjoy this presentation on making gumbo, which is done with humor and a lot of personality (but with no okra and no filé):
(And remember that I made my own andouille. Ha!)
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