re: Gumbo Ingredients

Doubanjiang is a spicy fermented bean paste that is commonly used in Szechuan cooking. It is very spicy, salty, and high in umami. The flavor profile is similar to cajun dishes, but a little adjacent, so it adds a bit of complexity to gumbo. I'll add some to taste towards the end of cooking the gumbo. Usually a tablespoon is sufficient. You can order high-quality doubanjiang from themalamarket, or find it locally at most asian markets.

No doubt about the seafood. My 2 favorites are better than bouillon and the smoked turkey necks.

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What is that “must have” ingredient that you use in your chicken/sausage gumbo? That you feel makes your recipe better.

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Tomatoes

My first step is seasoning some boneless skinless thighs and put them on the smoker. Then I start my roux and get as dark as I can stand. Throw my trinity in a smell the greatest smell possible. While that’s working I start heating up my stock and slowly pouring it in. I start browning sausage in a pan. Pull my chicken from smoker and shred it and add it in. I hit it with some Louisiana hot sauce and a splash of crab boil. Most of the time my chicken is seasoned well enough that I don’t have to add anymore seasoning to the gumbo. I put okra in mine although a lot of people think that’s wrong. I don’t add my sausage until there’s about 30 mins left of simmering.
I make rice and my wife always makes the best potato salad. Right before we eat I throw some 5 cheese texas toast in the oven to go along with it.

Damn this is making me want to cook some gumbo.

(Besides smoked meat)

Gizzards and roasted okra. I feel like people really overlook gizzards. Put it in after you make your roux & fry the trinity. Let it cook low and slow & its absolutely the best thing in the pot!

I cant stand a slimy pot gumbo. I usually roast cut fresh okra (bushels) in the oven (no seasoning, just oil and little vinegar). It serves as a thickening agent (for the file users) without the slime.

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When I want to make a great gumbo I always use turkey instead of chicken. To me the turkey does not get shredded near as easily as chicken and it absorbs the flavor of the gumbo in a big way. You also get all those bones to make stock, and the stock is fantastic.

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I typically use a whole hen, and once it's cooked and tender I will pull all of the pieces of chicken out of the gumbo and debone them. I put the deboned chicken in a bowl and throw it in the fridge. About 15 minutes before it's time to eat I will put the deboned chicken back into the gumbo. This ensures that the chicken doesn't overcook.

Smoked neck bones. I usually remove them before they fall apart bc most people don’t like them (or knowing they were in there) and they are never the wiser but everyone says it’s the best gumbo they ever had

Smoked Turkey necks

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I use Jacob's andouille

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