Texas Seafood Gumbo
You don’t have to use Texas seafood to make this gumbo; the taste says “Texas” to me no matter what kind of seafood is in it. It’s somewhere between the classic, original New Orleans creation and other more stewy Southern gumbos. I didn’t add okra, but did throw in a can of stewed tomatoes. Use whole or cracked crab, fish, whatever you like. And if you like it spicy, make sure to douse your bowl with hot sauce.