So should' I add chicken stock to my gumbo?

Details...they are necessary.

If you make a hen gumbo, you won't need stock. If making it with a fryer, chicken breast, or pre cooked chicken, use stock. Of course if you are making a seafood gumbo, no in chicken stick, yes on seafood stock.

Only if you prepare your own stock.

How are you making the gumbo now? There may be other things you can do as well.

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Chicken stock are not

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Are not what?

Homemade Chicken stock> Store chicken stock> boullion cubes> water.

I have gone to using oven baked thighs only, so yes to stock.

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I put raw, bone-in chicken in my gumbo & cook it until tender, so I don't use stock.

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This X's eleventeen billion. If you cook a gumbo & add a raw hen (meat on the bone) to your water, roux, & veggies & let that boil a couple of hours, add sausage about an hour before it's done (over boiling sausage can make for weird texture), you will not need to add stock.

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I prefer to roast a whole chicken, then make stock, then add that stock to the gumbo. Extra steps, sure, but the roasting imparts better flavor to the stock vs. raw bones, IMO.

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This is the best way to make any stock. Add any old vegetable peelings, cuttings, wilted and reduce, reduce and reduce. I keep small containers and ice cubes of stock.

However if needed in a pinch commercial stock or Better than Bouillion will work just watch the sodium.

Chicken stock is pretty universal/neutral and can be used in most gumbo's even seafood to add a bit of body. It won't make you think you are eating chicken gumbo with shrimp in it. I use it in a lot of applications not calling for chicken.

And good luck finding an old hen. If you do it's like a blind hog finding an acorn. Once in a blue moon.

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yes on seafood stock

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this depends. home made seafood stock with shrimp heads and cracked crabs, of course. but that store bought seafood stock is usually very fishy....i wouldnt use that stuff with anything. better off with chicken stock

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I put raw, bone-in chicken in my gumbo & cook it until tender, so I don't use stock.

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How do you keep the chicken from falling off the bone and leaving a lot of bones, gristle, and skin floating in the pot? I do a fricassee the same way and I always have a problem with that.