So I think I'm going to try making seafood gumbo for the first time this weekend. (Went to NO recently; must learn how to make it... ) I've been reading all sorts of stuff online, including in forums here. (These pages are also really useful: http://www.gumbopages.com/food/soups/...)
Here's the question. Lots of people say that gumbo is better the next day. But also sometimes people say to put the shrimp, oysters, crab meat. whatever in only a few minutes before it's done. (I'm not counting what goes in the stock.) So I'm wondering: should I make it only up to the cooking of the okra, adding the stock etc, refrigerate, and then finish it the next day? Or should I make it all the way and then hold it overnight?
I'm having people over, so I'm all in favor of making ahead. Thanks!