I'm going to post up when I figure it out

I think you know, it’s all about the roux. Pay attention and do it right, no shortcuts….it’s the backbone of the whole process. The rest is just enjoying the cook and the process….well, besides the forearm workout sweating the holy trinity in. Build the layers of flavor at each step in the process. I brown my meat (duck) in the rendered bacon drippings, before adding flour to start the roux…layers of flavor. It takes me about 3hrs +/- from start to finish.

I can cook it. Just figuring out how to post it lol

Gotcha. That part I’m not adept at, either.

I can cook it. Just figuring out how to post it lol

I'll get it soon

So far this is the worst entry in the history of this forum. Let’s hope the gumbo is better than this dumpster fire we have going so far

[img]https://flic.kr/p/2pDr3JG[/img]

Boom get some of that bruh

[img]https://flic.kr/p/2pDpWyV[/img]

The first entry is a seafood gumbo and the second one is a
a chicken and sausage gumbo.The seafood Gumbo has a little lighter roux.

[img]https://flic.kr/p/2pDkwc7[/img]

[img]https://postimg.cc/gallery/GYgM2cD[/img]

Some dark roux gumbo from a few months ago , chicken and sausage.

I finally have the ability to post pics now. They're will be entries coming

BPI when you use post IMG, choose “hot link for forums” then copy and paste.

The dark roux stuff is more my style. And my grandma would flip out if she saw that sausage in the seafood gumbo. But yeah looks good man.

I hope you don’t mean 3 hours on the roux brother. If so turn that heat up to medium and keep that wooden spatula going. It won’t scorch if you are sober.

[img][img]https://i.postimg.cc/SsxxXVdz/20231021-150347.jpg[/img][/img]

Did the dark roux chicken and sausage post up ?

No, lighting the burners to serving a finished bowl.

Making a roux in less than 10 minutes ain't hard.

😩😩😩😩😩😂😂😂😂😂😂😂😂😂😂😂. This is hard to watch. Poor little feller getting lots of coaching and pro tips😂😂😂😂😂😂😂😂😂

Looks good though

Honest talk here, the seafood gumbo looks bad, not enough seafood too much broth. The chicken sausage gumbo is a much better representation of what we are looking for here. Hope this helps. Learn, grow and move on (tm)

Bro is getting some tough love but I’m really he is finally turning in some entries we can help anyone learn grow and move on (tm)

[img][img]https://i.postimg.cc/ncRtXf97/Screenshot-20240314-214658-Gallery.jpg[/img][/img]

Eat a sack bill

Where in the world did you come up with that? So original (tm) you worst gumbo making bag eating sac of dike balls (tm)

Next step is figuring out how to just post pictures and not links. You got this

Let’s help bro out. I think in a few years we can help him turn in an actual gumbo not some broth soup and rice ramen or whatever it was

Nope

Let me help you!! And the gumbo don’t look to bad.

I'm no Cajun but I do like a good gumbo !

The seafood gumbo posted with the lighter roux was great. There was a pound of scallops in there, you just cant see them.

You don't want a gumbo off. Believe that

bp that gumbo looked good enough for me to eat a few bowls i garunnnnnnnnnnnnnnnteeeeeeeee

Thank your sir

This is where I usually start with a gumbo

Borrowing Matt Brock’s words!! It depends!! I will start a seafood gumbo with making the roux in the pot. However I will remove about half of it because I like to add the roux as it’s needed. Most people use way to much roux.
When I cook my favorite gumbo, hen and sausage, I fry my sausage first and allow some of the fat to render down, I remove the sausage and add the cut up hen WITH THE MEAT ON THE BONES. No boneless meat in my gumbo. I fry the hens in the fat from the sausage. I then add the sausage and onions back to the pot. I only use onions because bell peppers only belong on skewers or stuffed with dirty rice and celery does not go in anything I’m cooking. I stir until onions are clear and add water. No chicken broth, just water. Once it comes to a rolling boil I season and add roux. Turn to medium heat, grab a cold beer and let it do it’s thing. Also no fryer chicken will ever go in a gumbo here. Either way, great looking gumbo and good looking roux Whild Bill!!

Marsh, you are a wealth of info on gumbo. I'm taking notes.

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