re: Could I get a gumbo recipe for FB season please?

I didn't mean to start a gumbo war. Y'all are passionate about your gumbo.

Yes we are. The diversity of styles/techniques and the depth of our zeal shows just how important the idea of gumbo is to LA culture. I do hope you'll get a decent recipe and give it the ol college try. It ain't rocket science. I've made it on crappy dormitory electric stoves out of ingredients scavenged from an entire floors' worth of tiny fridges, over propane in the driveway of a gutted house, in an aluminum pot older than I am, in French enameled cast iron, in 60-quart pots where the roux ingredients were measured in pounds, out of a leftover Thanksgiving turkey carcass, out of oysters I had to shuck to put em in the pot. It's all good. It's the doing that keeps it relevant.

I can show you dozens of published-in-community-cookbooks oddball gumbo recipes containing everything from weenies, bigorneaux, and Bologna to black eyed peas and pulled pork.

Forget orthodoxy. No one else's gumbo is gonna be just like your gumbo.

I'm not waiting until 2018 for the UGA game. I'm gonna fly into BR through ATL. Y'all made me hungry.
Who and when are your biggest home games this year?

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Chicken leg quarters are THIRTY FOUR CENTS

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Good price!

Anyway, to answer your question. Here is a very easy way to make a starter gumbo

Here is the ingredients:

1lb andouille (any smoked sausage if you cant get andouille)
2lbs chicken thighs
1 cup veg oil
1 cup AP flour
cajun seasoning(Tony's)
2tsp minced garlic
8 cups chicken stock
file' (if you cant find it, it isnt a show stopper)
chopped Onions, bell peppers, and celery. I chop enough to cover the bottom of my pan completely. I lean heavier on the onions and bell peppers.



Method:

Brown chopped sausage, set aside
Cook chicken thighs, set aside(I also cut the chicken into bite size pieces)


Add flour and oil to cast iron pan on low-medium heat
stir constantly until roux reaches the color of a penny(you can raise your heat and it will allow the roux to darken quicker)

Once roux is done, add in your garlic, onions, celery, and bell peppers.

Cook down until the onions are clear

Next, add your 8 cups of stock to a pot on low heat. Slowly add in your roux and mix. Add desired amount of cajun seasoning. Once roux is added, put your chopped sausage and chicken thighs into the pot as well and let simmer for 2-3 hours.

If you have file' powder, add a little bit to the pot towards the end


Then serve with rice


This is a solid gumbo that I have given to many first timers and they have all enjoyed and completed with ease.

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I think the food board has admitted jarred and microwave roux is just as good, as in flour and oil isnt anything special. However, one of the fun parts of making a gumbo to me is stirring a roux while I drink beer and watch football

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I don't have much experience with microwave roux. I rarely make a roux small enough to be prepared in the microwave. It's probably fine. I'm not a fan of jarred roux. I believe it's the varying oils used to make it that bothers me. It's not "bad" and I've used it when I was short on time making gumbo for a family who lost a loved one, but I prefer home cooked. The first time I had gumbo with a jarred roux I didn't know it was a jarred roux. I just knew I detected a different taste that wasn't as good as homemade roux. I think Savoie's uses cottonseed, rice or corn oil with hydrogentated palm oil and it's just the flavor of the different oils that I must be detecting. I use peanut oil.

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This is a solid gumbo that I have given to many first timers and they have all enjoyed and completed with ease.

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where's the la hot sauce? i physically will not eat a bowl of gumbo if i can't locate a bottle of hot sauce to put a few drops in.

I just found out the 2018 UGA v LSU game is being played in BR. Will definitely want to tailgate with y'all although I'll sit on the Dawgs side. Looking forward to it. Thanks again for the responses.

Thanks again Gris. Will do!