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How-To

How to Make Gumbo

By Poppy Tooker
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New Orleans cooking teacher Poppy Tooker shares her secrets for an authentic Creole seafood gumbo. Learn the importance of a good made-from-scratch shrimp stock, how to make a Creole-style brown roux, how to sauté okra so it doesn’t get slimy, and how to finish the gumbo so the seafood is perfectly cooked.New Orleans cooking teacher Poppy Tooker shares her secrets for an authentic Creole seafood gumbo. Learn the importance of a good made-from-scratch shrimp stock, how to make a Creole-style brown roux, how to sauté okra so it doesn’t get slimy, and how to finish the gumbo so the seafood is perfectly cooked.

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Fine Cooking Magazine - June/July 2020

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