Q: Can I make this gumbo ahead of time?
A: Yes, the flavors develop even more after a few hours or overnight in the fridge.
Q: What type of rice is best?
A: Long-grain white rice or jasmine rice works perfectly.
Q: Can I use pre-cooked shrimp?
A: Yes, but add them at the very end and heat only until just warmed to avoid overcooking.
Q: How do I make a darker roux?
A: Stir continuously over medium-low heat until it reaches a deep chocolate-brown color, being careful not to burn it.
