re: What's your gumbo recipe?

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You can't get the depth of flavor by boiling vegetables as you can from a rich seafood stock.

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Nope I cant, I simply dont care. Where I come from in the heart of Cajunland, we never used a stock in gumbo. I have made it with store bought stock and really couldnt say one was better than the other. I dont have a pile of chicken bones or shrimp and crab shells hanging around.

Next time I cook one I will make a homemmade stock and try it to compare. My recipe is simple. I dont try to complicate something that it as simple as boiling water.