re: My first attempt at homemade gumbo (w/ pics)

quote:

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I didn't read closely...he put the sausage in early...needs to keep it out until the last 30 minutes, correct?

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Well, that's my preference because I find it dries out a bit if cooked to death. I don't brown mine before either, though I like the flavor it imparts. I've tried it before with some of the sausage/andouille, but I don't put them in until very close to serving since it's already cooked so much. Pros and cons to the browning, I think.

I simmer the vegetables longer in the roux. By the time the gumbo is done, you don't see much of mine and I don't simmer it very long in total compared to most folks.