Every year I take my soup spoon, adjust my bib and brace overalls and put my search for the best tasting seafood gumbo I can find. There is no easy task, but I'm up to the task again this year. You will find it almost everywhere you the salt in the air can literally smell. My choice is the Gulf Coast from Alabama to Texas.

I tasted gumbo made with shrimp, (head or head), chicken, sausage, fish, scallops, clams, oysters and crab meat. Heads on the shrimp gumbo give a stronger andmore pungent flavor. These ingredients are vegetables such as onions, peppers, okra, parsley, celery, garlic and tomatoes.

In addition to all this, there are spices like bay leaf, garlic, thyme, salt, ground black pepper, cayenne pepper, file 'powder, Creole seasonings, chicken broth, Worcestershire sauce, Old Bay Seasoning, Cavender-Greek Seasoning, Crab Boil, and ketchup. Some cooks let the chicken and pork.

From what I've seen and the sampleCoast, I discovered that there is no such thing as a standard gumbo recipe. Some sea side cooks make them with chicken. Other chefs would be threatened bodily harm to a bird put into the soup with scallops instead. At the New Orleans side of the coast, many put into their sausages, but not every sausage. It seems that every head of a particular brand would be used and not something else dream!

If there's one thing that all gumbos have in common is that they allmust have a roux. This pronounced Roo and they all seem pretty much the same, are made with flour and oil, vegetable oil, lard or bacon fat. Some say the mixture until it was colored copper cooking and see how some of it in a lighter hue. Regardless of color, the roux, "which is a staple food in a perfect gumbo, is a texture. Without it, the fish, mussels and shrimp were simply swimming in warm water.

No two gumbos taste the same, even if they cook from them. While IPensacola, Florida, I found a seafood barbecue near Orange Beach, Ala., which had a wonderful spicy seafood gumbo, that smelled so good your mouth started watering as you walked into the room. My nose was not wrong! The gumbo was not of this world. After filling a large bowl, I was! I left the place, vowed to soon.

After fishing most of the next day I had to make a trip back to the grill gumbo I had visited, the day before. Knowing that anticipation is half the fun at the most anticipatedEvents, I was excited waiting in the lunch gumbo grill. The server came out of the kitchen with my bowl of gumbo and I did not even wait for my soup to cool before I dug my spoon.

My taste buds are not stupid, she knew immediately that something was wrong! This was not the same taste as the day before! I immediately asked for before the boss, whom I had met yesterday and congratulated him on a wonderful meal, so he waited more applause when he approached me.

"Whathappened? "I cried." It's not taste the same as yesterday! "

"I did it the same way." he said somewhat defensively.

"Are you sure it's the same recipe?" I asked.

"What recipe?" he asked as he looked at me I was crazy!

He asserted that since he had to make seafood gumbo everyday life in recent years, he was always the same way. He admitted he could be a little more of this and a little less, who have used. Whatever it was, that was not the Gumbosame.

He confided to me that this method for the preparation of seafood gumbo was the way most of the restaurants along the coast and it has. He did not know who wrote the recipe, since most of the other chefs had until then stew the same way for a year. The gumbo was not the same as before, but it was still good!

I've given it to me, gumbo, because none of my cost edible. If you try it yourself, gumbo on the Internet for fish and seafood recipes.Here you will find more than copy themselves in life. Do what I do and just make it an important part of your next vacation to the sea side and find the perfect gumbo!