I could give you a general idea and list and quantity of ingredients but the first and most important step in both of those is the roux , I've seen cookbooks that post photos to give you an idea of the color they're supposed to be but consistency is harder to explain . I once gave my gumbo recipe to another chef and good friend of mine and got a phone call saying that he thought I was holding back info , I actually went to his restaurant and made a batch , took him through it step by step and proved him wrong , I'll give it some thought and see if I can come up with a way of writing a usable recipe , the other part of the equation is that I always wind up adjusting on the fly for to compensate for seasonal differences in ingredients , impossible for me to explain that . But I'll give it a shot . If you do come down for Mardi Gras you can cook with me , best way of doing it .
A chance to cook with you would be worth the trip. I wouldn't need Mardi Gras to get me there. And I am a hard core homebody. But I love to learn about proper, serious food prep. Especially from someone who really knows.
