Shrimp Stock
How to Make Shrimp Stock
Very , very easy and takes little time. Save your shrimp shells. In fact always save your shrimp shells in freezer for future stock too. If you wanna make a shimp bisque or something.

For video instructions from same cook
Definitely worth watching.
https://www.youtube.com/watch?v=rWAb9HoJm50

I used the half-cup of White Wine and the half a shot of Brandy that she calls for in her video recipe. I don’t see it in her written version. Otherwise it is the same as the written recipe. She says you don’t have to use these, you can just use some chicken broth or water but I liked the idea of the wine and brandy.

Now for the Gumbo’s Roux
Making a Good Roux is key to your Gumbo
A Professional Chef shows you how to do a Roux for Gumbo. I can make a roux out of my head, but it’s usually a flour and butter roux. This is oil and flour which I wasn’t familiar with so I felt I had to watch it. This video shows you how to get the right color for a gumbo. Also I did half my roux in the oven, so I didn’t have to stand over it for an hour stirring. I did some stirring every now and then but not a lot. I had in oven for about 40 mins and 20 on stovetop. I used half olive oil and half ghee for my Roux too.

He goes through the whole process of cooking the gumbo step-by-step. His cooking tips are very helpful. I used a combo of another recipe and this, which were nearly the same. For instance I did not use any Gumbo filé, because I used okra in mine. From what I read you don’t need it, if you use okra as the okra will thicken it. Gumbo isn’t a very thick broth anyway from my experience though.

https://www.youtube.com/watch?v=x9WOvz9AOLk

The Gumbo Recipe
This is the one I used in combo with the above. I also halved the recipe because it was just for two. Also, Gumbo improves with advanced preparation and reheated. I just don't see how that could work with shrimp as they can overcook.

Changes were: I used organic diced tomatoes because that’s what I had. Plus no need to chop stewed tomatoes.

I had to make my Cajun Seasoning but what I used was called Creole. (I’ll show you that last.)

I used half the Andouille sausage because I don’t care for it. Just wanted the flavor.You may want what the recipe calls for which is more.

I found it to be hot and spicy enough to omit the Hot sauce. You may want it.
You western folks like all that hot spicy food.

I did use Scallions near the end like the pro chef in the video.

I used blue crab ONLY because I could not get the white lump crab anywhere. I think the lump crab would be better but that's the way it goes at times.

It also gives tips if you still want to use filé with okra. It does not reheat well per this cook. So he sprinkles a little into each serving bowl instead.

Creole Seasoning
I used the top recipe but I used fresh thyme, oregano and basil and adjusted as you need more when using fresh instead of dried.

http://www.gumbopages.com/food/creole.html

So it’s Stock, Roux, Gumbo recipe and seasoning. Took me all afternoon for everything. I never had the time to make my beignets.