@musevg@23.social @paul_ipv6@infosec.exchange @jack_daniel@mastodon.social @MissConstrue@mefi.social @ai6yr@m.ai6yr.org As Paul said (and every cajun recipe) First you make your roux... The flavor of gumbo is the roux. You want to go low and slow and get it very dark brown. Lots of stirring with a wooden spoon. I go equal parts fat and flour for my roux. Once the roux is ready dump in your trinity and okra if you are using it. Then stock and whatever meats you have in the fridge. Gumbo is like fried rice. A fridge clean out.