re: Chicken and andoullie gumbo

Some people swear by leaving the bone in the chicken to get the flavor but I use boneless skinless and replace the flavor with bouillon cubes. They're pretty salty so you'll want to cut back. I add them to make the broth before adding the roux.

I personally can't stand the taste of file so I always serve it on the side.

What stood out to me the most was way too much onion as a few have already said.