Start to finish, I take about 3 hours for a good gumbo. I like it thick, so I generally cook it down for another hour or so. I use Jacob’s Smoked Meats andouilles and tasso. Their chicken andouille is really good.
I start with fat (bacon renderings) and browning bite sized wild meats a couple of minutes each side. Take them out and start the roux, taking it a lil past when it starts to smoke good (stir, stir, stir!). Add holy trinity and continuing to stir until the trinity sweats out well. Add stock/broth/other liquids, 1/2 frozen okra, seasons, bay leaves and tomatoes (I’m a mater guy), stir and simmer an hour. Add rest of okra, smoked meats and sausage…stir and simmer 1/2 hour . Add browned wild meats, smoked chicken, etc and simmer 1/2 hour. Turn to low and let it sit another hour to concentrate all the layers of flavor. Top with rice (and or potato salad) a dash of hot sauce and enjoy!
*I usually drop a few links of boudin in with an hour to go. Those are for the cook…yum-mee!!

Last edited by donia; 12/14/22 11:42 PM.
experience is a freakin' awesome teacher....