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R M. 2016-01-03T17:45:51Z
Overall a good recipe. Doubles well.
I made the following changes: I used less Worcestershire sauce ( I was concerned it might take over) , added 2.5 bay leaves, added red pepper flakes for heat. I had frozen raw shrimp so I cooked them in butter and seasoned them before adding them into the gumbo, along with the "shrimp stock" from the pan I cooked them in.
You should definitely use at least a pound of shrimp. I could only get the roux to medium/light brown because I used a lighter pot but it was still flavorful.