re: My first attempt at homemade gumbo (w/ pics)

quote:

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I don't ever brown my sausage or chicken, but I can see how it could add some flavor. It just seems like it would make the gumbo very oily. It is too easy to just throw it straight into the pot and let it cook in there.

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this was andouille I picked up from Fresh Market (or at least the little placard said it was) .. it was raw, didn't look like it had been smoked

even though I've never made a gumbo I can tell you that you get a better result by browning (not cooking) the meat before putting it in the pot. and yes I did have to scrape some oil/fat off the top as it went.

and to the people who said earlier it was too many veggies I'm curious to why you think that? could be because of the way I snapped the pic made it seem like a lot. here are my portions:

roux - 3/4 cup oil, 1 cup flour
1 cup chopped onion
1 cup chopped bell pepper
1 cup chopped celery
1 minced garlic clove
3/4 cup chopped green onion
8 cups chicken stock
1 cup water
2 link sausage
2 lbs chicken thighs, 1 lb turkey meat (not pictured)

I thought those were pretty standard