Gumbo...UPDATE (see my last post)

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I don't mind making a roux and have done this a few times in the past with success.

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Odd choice of words. Since you cannot make gumbo without a roux.
There are several gumbo masters on this board. I'm the king of New Iberia style.
First, tell us how you make your roux and we'll advise you from there.

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Not so odd when you consider you can buy the roux

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This is the intent. I will make the roux, not buy it pre-made.

Even parts flour and veg oil. I have well seasoned iron skillet. Over med-high heat stirring constantly until color of peanut butter.

I actually searched and found some links on this board for some gumbo pages. I got the chickens on boil already.

You dont know how to make roux so u dont know how to make gumbo.....no offense.. trying to help you out....just buy u a jar of dark roux, three quarts chicken stock, a large onion, a bell pepper, a couple stalks celery, a rotisserie chicken, and a pound of good sausage...low .boil about four heaping tbspoons of roux in the stock for about an hour stirring till dissolved...add chopped vegetables and a bay leaf or two and a pinch of thyme and oregano and a chopped toe or two of garlic and let boil for a bit...add sausage and let simmer for bout 30 min......u should of added a bit of cayenne and salt earlier but thats ok...add it to your taste......throw in the meat u picked from the rotisseire chicken for the last ten minutes or so...taste ...if it to thick add a little water.... this is the way to make a cheat gumbo...

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Even parts flour and veg oil. I have well seasoned iron skillet. Over med-high heat stirring constantly until color of peanut butter.

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That's too hot. Don't go above medium. (I go med/low). It takes longer but it prevents burning.
You also need to go darker than peanut butter. Get to mahogany or chocolate.
Don't add all of the flour at the same time. Add it incrementally.
Go ahead and try to make real gumbo, no shortcuts. Once you get the hang of it it's worth it. You might fail the first time, but once you've got it right you can make perfect gumbo for the rest of your life.

I didn't have to go through trial and error. When I was a kid I watched my dad make it. He explained what he was doing and why he was doing it all along the way. I wanted to teach my kids but they didn't have the patience to spend that much time at a stove.

most are good suggestions......

after you have your roux down......

then you have a decision on the stock.....make your own or buy chicken stock? Antoines Cookbooks have a great chicken stock recipie, but personnally, this is the only part of the gumbo in which i cheat........i used some frozen chicken stock and some premade chicken stock.........but i dont make a chicken stock everytime.....my suggestion is to season your hen and smoke it on a pit outside....then debone and add to the gumbo. do the same with your jambalaya

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Or you could get a fresh chicken and not have to worry about the rotisserie chicken and chicken stock.

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Right. Just put the chicken (cut into pieces or whole) in the water and simmer until the meat is cooked. Then when it is, take the meat off the bones, set aside, and continue to simmer the bones. voila, stock!

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Or you could get a fresh chicken and not have to worry about the rotisserie chicken and chicken stock.

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Right. Just put the chicken (cut into pieces or whole) in the water and simmer until the meat is cooked. Then when it is, take the meat off the bones, set aside, and continue to simmer the bones. voila, stock!

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+1; except, i prefer to leave the meat on the bone. no one in my family makes a "boneless" gumbo. in fact, my grandmother hated it when the meat fell off the bone. she'd use a tough, old rooster (raised her own) to ensure that the long simmering process would just make the chicken tender but not fall off the bone.

i'll occasionally take the meat off the bone if i'm cooking gumbo for a big crowd (just to make it easier to eat); but if it's just for the family, i prefer meat on the bone.

how much trinity did you use? Throw in a bunch of emeril's essence

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how much trinity did you use?

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One large onion, one large bell pepper, 4 stalks celery.

Altogether about 8-10 quarts gumbo.

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+1; except, i prefer to leave the meat on the bone. no one in my family makes a "boneless" gumbo. in fact, my grandmother hated it when the meat fell off the bone. she'd use a tough, old rooster (raised her own) to ensure that the long simmering process would just make the chicken tender but not fall off the bone.

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This is how my family does it as well. But I think, as kinda reference, it comes from using a tougher bird. I find your average grocery store chicken will cook faster and dry out more--that's why I take it off the bone and keep the bones cooking longer to flavor the stock without overcooking the meat.

In the end it's not that big of a deal though