Delmonico's Seafood Okra Gumbo

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As a New Orleanian, I have made and eaten lots of different gumbos. This recipe is one of the best. Good gumbo is a lot of work, and this is no exception; shortcut recipes may be okay, but can't compare with the real thing. The beer in this one isn't traditional, but adds something I can't describe - another layer of flavor or a depth that isn't there without it- so don't be afraid of it; stock made with shrimp shells makes a huge difference. Frozen peeled shrimp are okay if you have no choice.

If you are planning to freeze the gumbo or reheat it over several days (it makes a lot!, just add shrimp to the amount that you are using for each meal, as they cook in a couple of minutes and repeated reheatings will overcook them.

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the recipe turned out okey

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We improvise some of the ingredients to meet with our likes however, the main ingredients and ability to follow recipe was easy. Thanks for making cooking exciting.

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Very awesome. I would maybe add some tomatoes and cut the sausage a little smaller. Great recipe.