Yep. But ask someone from SE, NW, NE or Central Louisiana and they won't agree on nuffin when comes to cooking 😆 With that said, absorb the knowledge like a sponge, and do what makes ya happy, HOWEVER don't go putting Shicken in Seafood Gumbo! Have good day now 😁

Not about Gumbo (but hey this is aldeer 😆) Remember several years ago i was in Rouse's when this lady ask me how i liked to cook my Boudin, before i could even open my mouth this Black lady rudely interrupted us, and says excuse me, but I'm originally from Batonnnn Rooooge and let me tell ya how's you do it, first ya get a pot then ya Boil it, i stopped her there with a smile said Boil? I just eased on off 😄 Apparently that's a thing in some parts, but it ain't my thing lol....Anyways the nice Lady found me again in the store and i explained to her what i like to do with mine......

James is correct!! I should have stated that this is how most gumbo is cooked in our area. SW part of the state. Some like heavy roux some like light roux. If or when I cook a wild duck or goose gumbo, I may not use any roux at all and it will come out as dark and thick as any roux gumbo!! That took years of practice to get it right but I got it now. I’ve eaten gumbo from lots of different areas and there’s very few I met that I didn’t like. Cept Bates house of Turkey in Greenville. Not sure what that was they was calling a gumbo but it tasted more like a screwed up chilli.

Got a friend whose family is from across the River from Natchez…is that considered Central LA?…and first time he saw me put boudin on the grill he said “I thought you had to boil boudin?” First I’d heard of boiling it and can still say I have never boiled it.

I agree. That's like the light roux on the seafood gumbo pic I posted. I prefered a light roux in it because it doesn't dominate the seafood flavor so much. Plus I even threw in some Conecuh. Some of us ain't got a Rouse's or a Boudin factory in our yard likesome of yall L.A. citizens do LOL !!!!!

That is beautiful!

Don't need a Rouse's to NOT but Coneckkerrr 🤷🏾‍♂️ 😁

Ain't dark enough

Marsh I’ve never cooked a gumbo with no celery and bell peppers. That’s interesting.

Have any of yall ever put oysters in your seafood gumbo? I haven’t but was thinking of trying it in my next pot.

James likes his gumbo like he likes his women!


I like a dark roux too. My grandma taught me turn the heat off just before it scorches.

Pm sent. We need to Discuss 😆

Nope and never will!!! When I was just a young lad, I bit into a fried oyster that was bad!! If I had to guess what fish guts that’s been sitting in 90deg heat for 5 days would taste like, that is what that oyster tasted like. I got as sick as I’ve ever been. Well maybe not as sick as that cheap tequila, but it was bad. Never have I or will I eat an oyster or anything with oysters in it.
The no celery and bell peppers is an Hebert thing. Mom never put it in her gumbos so of course I don’t put it in mine. I will eat a good gumbo with them in it all day long, I just don’t do it.

There’s a fine line between just right and burnt. Just like a good dark gravy. You have to get right to that line but if you cross it, chunk it!!

Soooo just what ya tryin to say there Buddy? 🤔😂😂😂

James likes his gumbo like he likes his women… without another guys pecker in em.

That’s what I was gonna say 🤣🤣🤣

Pure breed right there.

Black cat swallowing a red bird