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

is this the thread where all you foodies are fighting over grease and stuff? i might just belly up to the bar..

oh, btw rohan, nice lookin' pics..

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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.

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I didn't find the sausage overcooked, nor the chicken. When I say I just browned them that's what I mean .. they weren't cooked all the way through.

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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.

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Could have used another half our with just the veggies, I agree. Although they weren't crunchy in the slightest. As far as the green onions go I liked adding them with about a half hour left to go on the whole thing; it imparted flavor but still stayed nice and crunchy to add some texture. Didn't bother with parsley because I'm not big on a lot of herbs in gumbo. The bay leaves added plenty of that element.