This is a fast, easy recipe for a Caribbean gumbo utilizing very few ingredients, some of which aren't even indigenous to Jamaica but are staples of Creole-style gumbos. The central element of any gumbo is the roux, and in this case we're using Fish Tea, a traditional Jamaican soup that can take 4 hours to make from scratch. Obviously, if you want to have some fun and you have the time on your hands you're free to learn that recipe elsewhere, but I recommend using the packaged fish bouillon sold in grocery stores (specifically the Grace brand). As usual, feel free to substitute in/out ingredients where desired. For instance, I left out okra because it tends to make the gumbo too slimy, but you can add it. Same goes for any traditional Caribbean food you'd like to include.