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"Hey Eric! I just wanted to say thanks for sharing your tips and techniques of cooking gumbo.

I was thrilled to find something like this online! I have learned a TON from your videos.

It takes time for all these flavors to harmonize! DON'T Burn Your Roux It is very easy to burn a roux.

So, you ask, am I also a savvy computer guru who knows how to make fancy websites, online videos, and all that other "googley" stuff? No.

But how can I possibly do this? Chefs are typically artsy people who work well with their hands.

No more store bought stock and roux for me!" David Lafayette, LA "Wow! Thanks, Eric, for a great gumbo book! The gumbos are delicious and those videos are priceless! It was so easy to learn from watching you.

My wife helped me put together a Gumbo eCookbook with Video Recipes! So, no matter where you are in the world, I invite you into my kitchen to learn everything you need to know about cooking gumbo! - Eric Let's start off with some basic ground rules: The Do's and Dont's of Making INCREDIBLE Gumbo DON'T.

Please let me know if you come out....

DON'T Use Water Instead of Stock Stock is the base and main flavor of gumbo.

I have a desire to share my passion and knowledge for New Orleans cookin' with YOU.

This is where the flavor begins.

She is my "proof reader" because I am just terrible at that stuff.

I have created gumbos, bisques, and everything else seafood for the thousands of tourists walking down Bourbon Street each year.

I am currently in culinary school and am ALWAYS looking to learn new things from different chefs.

The problem is that those qualities (as amazing as they are) limit them to one kitchen at a time.

I'm excited.

DO Learn How To Make the Right Roux Different types of Roux will have different effects on the flavor.

Never throw away shells, bones, or unused veggie parts.

All proteins have a right and wrong time to be added to the pot.

Gumbo should have a little kick, but too much spice or salt will overpower the flavor.

DO Make Your Own Stock This is the MOST important ingredient.

Most chefs would never dream of the possibility of reaching millions of people around the globe to teach their techniques of cooking such a unique southern cuisine.

It has opened a whole new way of teaching, or in your case.

DO Know the Secret Ingredient The only real secret ingredient is a chef who knows what he is doing and has the passion to make a really great bowl of gumbo.

It can't be saved.

That alone was well worth the money of this purchase.

This is going to be you.

I belong in the kitchen.

Period.

DO Use the Freshest Ingredients Pre-chopped veggies, peeled and frozen shrimp, and other such things will take away from the texture and flavor.

DON'T Cook the Gumbo Too Fast There is no "quick" way to "whip up" a pot of gumbo.

I live and work in a city that has somehow managed to have its very own cuisine.

learning.

Thank you, thank you, thank you." Sharon San Francisco, CA "Your gumbos are great, but I really loved the sections on stock and roux.

Learn to use these to create your own stock.

DON'T Add Seafood Too Early Adding seafood too early will result in an overcooked, mushy mess.

DON'T Make It Too Spicy or Too Salty Knowing the proper amount of each ingredient is key.

Certain types of Roux match up better with certain proteins.

But, luckily for all of us, my wife is.

You must throw it away and start over.

All other flavors and ingredients will be based around the stock used.

Water doesn't work.

Absolutely not.

DON'T Waste Any of Your Ingredients Every bit of flavor counts.

Any steps you skip to make things quicker and easier will compromise the flavor of your gumbo.

I learned things that I can carry over into other dishes.

In fact, if you find any typos here, you can blame her.

But I have to say, all this internet technology is really pretty amazing.

DO Start From Scratch Go through it from beginning to end and take your time.

It will likely happen to you.