😩😩😩😩😩😂😂😂😂😂😂😂😂😂😂😂. 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.