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re: My first gumbo
Posted on 10/22/22 at 7:42 am to TAMU-93
Posted on 10/22/22 at 7:42 am to TAMU-93
I think you'll find, as you make this over the years, that starting with uncooked chicken makes a pretty big difference in the final product. It enables you to start with more water (or stock) and cook down to the desired thickness. Smoke flavoring can be added with sausage. Longer cooking times also releases more oil and grease that can be skimmed off, which is also a plus.
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