Don't overcook the fish or it will disintegrate, giving the gumbo a mushy texture. Make it one day, eat it the next. It's even better the day after you make it.
Spice is the key.
Both men believe in using several different spices to give the gumbo's flavor some depth. They're also big fans of using some of the prepared Cajun seasoning mixes or other seafood spice mixes to save time. Divide the too-spicy gumbo into two pots and then make another mild batch. Add half of the mild batch to each of the spicy batches and you'll have two perfect batches, one to eat and one to freeze. When the oil is hot, add the onions, celery and green and red peppers, and saute for 1 minute.