‘Tis the season for some gumbo. In Maggie Heyn Richardson’s latest blog post, she gives readers a few tips to make the perfect seafood gumbo. While the dish can be costly if you get it wrong, Richardson suggests a “1-2-10” rule, which uses one cup of roux, two pounds each of crabmeat, oysters and shrimp, and 10 cups of seafood stock. Other ingredients may vary for each cook, but the most important ingredient when making a gumbo is patience. “Overcooking tender shrimp, crab and oysters sends their texture in a mealy direction,” she writes. “It’s the easiest way to ruin a batch of seafood gumbo.” Read the full story.