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having had the opportunity to live in new orleans, baton rouge, houma, and to have toured the state of louisiana, i have tasted many different, yet exceptional gumbo dishes. creole gumbo typically contains seafood and often crushed tomatoes, and cajun gumbo is seafood and fowl based (though typically not
together), but one thing is for certain, it all comes down to the roux. the key to the best gumbo is a milk chocolate colored roux, which can be tricky, as it is at its peak just before being burned. a roux is equal parts flour and fat (i tend to use a little more flour- now gluten free), and is cooked...
https://honestcooking.com/gumbo-seafood-gumbo-recipe/