My second attempt at gumbo (photos)

browned sausage and chicken (breast + thigh)






chopped and sauteed trinity




built the roux from lard this time instead of vegetable oil






really worked on the roux this time since that seemed to be my #1 failure last time (forgot to take pic of adding flour .. took a bit to get the right consistency).



added roux to veggies then added meat back in


filled with chicken stock


let cook for about an hour


done


hands down, 100000x better than my first attempt. flavor was fantastic, veggies were cooked down more and not as chewy, roux was deep with flavor and rich. wasn't over-seasoned as I didn't add any seasoning or salt to the gumbo besides a dash of file at the end .. got plenty of salt and spice from the andouille. chicken was tender, sausage was cut to better thickness. all in all I was very happy with it.

thoughts, comments, criticism, suggestions welcome