What stock do you use for gumbo?

Yeah I always used the boxed stock. Usually the no salt added one so I can control that more myself

It could be completely in my head but all the better gumbos I've ever made were made using my own stock. When I'm out I'll use the box stuff but I notice a difference.

I never really followed an exact receipt. Usually just toss a couple smoked chicken carcasses, a couple onions, salt, peppercorns, some carrots if I have it, celery as well.

I have pretty much converted to cheater gumbo (jarred roux/rotisserie chicken), so I use the chicken bones/skin to make stock. I use salt free boxed stock for it though -- not water.

For my Turkey Gumbo I use Kitchen Basics Turkey Stock.. I put the bones, heart, liver and neck in there along with celery leaves and onion and garlic powder. I cook that for about 7 hours and a very low setting..

Nothing beats a homemade chicken stock done in a pressure cooker. For pre-made, I use Minors or Empires Best soup base.

I make all my own stocks and have these on hand most of the time:

Smoked pork stock
Fried turkey stock
Chicken stock
Beef stock
Shrimp stock
Crawfish stock
Fish stock
Oyster Liquor

Kitchen basics chicken stock

I make my own stock from time to time. For chicken and sausage ill make my own chicken stock. For seafood gumbo I'll use shrimp to make a stock. That's the only way I do seafood which isn't often.

I use pressure cooker for stock.

I always use stock that I make.

It's cheap and easy--I love to smoke chickens, which is also easy and fast.

Pull chicken, roast the bones (cut them in half if you have some strong kitchen sheers) along with celery, onions, whole garlic and carrots. Drizzle all of that with olive oil, season with cracked black pepper and kosher salt. 350 degrees for 40 or so minutes until golden brown.

Add that to a stock pot with fresh thyme, parsley and black pepper corns. Cover to your desired level with cold water.

Bring to a boil, lower to a simmer and skim fat. Cook for 4 or so hours.

Freezes really well and is so damn good.

My best gumbo's are made with the stock I make from my smoked thanksgiving turkey and vegetable scraps in a crock pot. I break down the bones, throw in the wings and any scraps of carrots, celery, peppers, onions, etc for 8+ hours. When it's done, I strain it into a large, metal bowl and place in the refrigerator to cool. Once chilled, I scrap any bits of fat off the top. The stock gets put into quart ziplock bags for freezing.