Gumbo Question for the Board

I do. Without it to me it's rice and gravy/stew.

For sure. I use smoked bacon fat with flour to make the roux, whole smoked chicken so I can use those bones to make the stock, and then smoked andouille from Jacob's

I do not. I consider smoke a flavor enhancement, not a must-have.

I don't. I make fried chicken gumbo quite often and the only smoke comes from the sausage and I don't usually use a heavily smoked sausage for that, so the smoked flavor is pretty light.

Sometimes, I make smoked chicken and sausage. Sometimes, I make smoked turkey and sausage. Sometimes, I make turkey and sausage from a baked turkey. It all tastes good and it all tastes like gumbo.

If you're using a good quality sausage you're certainly going to have some smoked flavor.

Essential? No. But it can definitely elevate the dish with the right wood and in the right amount. I've messed up 2 batches by putting too much smoke into bone in thighs and then using the bones and skin to make stock. The skin put way too much smoke in the stock. Lesson learned.

The perception of "smoke" flavor is not essential but, I believe it to be an intergral part of the cooking process.

The flavor of a dark roux is described as toasty, roasted, and smokey. This integral step in the cooking process often lends a smoked, toasted, or roasted flavor to the gumbo.

Of course, the use of smoked sausage or other smoked food products naturally impart a smoke flavor but, I wouldn't cosider smoke an essential flavor (unless you're intended purpose is a smoke flavor by using the above mentioned ingredients).

Essential? No.

Welcomed? Yes.

I had a bowl of smoked duck and andouille gumbo Dickie Brennan made himself over Thanksgiving and it was Top 3 I think I've had ever.

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Midget Death Squad

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Wanna meet up at sonic baw? I got some smoked sausage for you.

I use Pecan Smoked meats, Green Onion Smoked Sausage, Andouille and Tasso!

I like the Smoked meats at Bergerons in Port Allen.