re: Share Your Gumbo Tips?

-I bake my chicken instead of boiling it or browning it in the pot. I debone it then start boiling the bones and skin along with the trimmings from vegetables for the stock. I sometimes use rotisserie chickens but I dont like it that they dont come with 8 thighs.

-I make my roux in a separate pot and add it right after my trinity is cooked down.

-I never buy Guidry's seasoning or frozen chopped vegetables..... They never brown down enough for me.

-If I want okra in it, its okra that has been smothered down for a few hours, that's only for a seafood gumbo though.