re: Gumbo...UPDATE (see my last post)

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I'm sauteeing another onion and will add that

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Please tell me it's still cooking and you aren't going to add an onion to a finished product. Actually, chances are your gumbo is almost done and you adding an onion would just not be smart.

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I don't if I can find that emeril's essence here; I'll look for it.

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If you cant find it, these are the ingredients:

* 2 1/2 tablespoons paprika
* 2 tablespoons salt
* 2 tablespoons garlic powder
* 1 tablespoon black pepper
* 1 tablespoon onion powder
* 1 tablespoon cayenne pepper
* 1 tablespoon dried oregano
* 1 tablespoon dried thyme

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OK the roux did very well coming to a chocolate color. I let it cool and combined it with the stock and then the chicken, andouille, bell pep, celery, onion, garlic, and tonys (i know it sux), thyme, bay leaf was in stock.

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That's the wrong order. I don't know how you can fix it but you can certainly change your order next time.
Don't let the roux cool. When it's done by color and spoon test (you should be able to scrape your spoon along the bottom like Moses parting the Red Sea and not have roux fill in the bottom and kill the Egyptians for at least 1 second).
Then, while still hot add the veggies...onion, green onion, red bell pepper and garlic. Stir vigorously. This is a key part. It will look like a paste because you haven't added any liquid. Don't panic...just keep stirring the paste at medium-low for about 5 minutes. It should sizzle.

Then add your stock and stir like crazy to get everything incorporated. Then add pepper or salt if you like. I don't add salt because it's already in my stock. But if you use water instead of stock you will need to add salt. Tony's is salt.

After the liquid is incorporated with the veggies, add the chicken ...NOT the Anduoille. The sausage is already cooked. Andoullie is smoked. Low medium the mixture with the chicken for half an hour and then remove the chicken to debone and cut up. The chicken will be very hot. So while you let it cool off, slice the anduille and put it in. Then cut up the chicken and add it back into the pot.

Stir constantly. Gumbo requires attention until you cut the heat off for the last 15 or 20 minutes. Cast iron keeps it cooking even after the fire is off.

Some tips...don't use celery, it's just wrong. Don't use tomatoes or tomato sauce. Okra is OK if you like it instead of file. I'm a file person. Take it easy on salt. You can always add it but you can't take it out.

Finally, don't give up. If your attempt today doesn't work the next one will. And that will be the end of your learning curve. It's like riding a bike!

zach has some pretty structured ideas about gumbo.

celery is fie. also i see no reason why you need to constantly stir.

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zach has some pretty structured ideas about gumbo.

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It's a love affair.

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celery is fie.

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My wife loves celery, so I put it in the pot.

I always use celery. 2 parts onion. 1 part celery. 1 part bell pepper.

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celery is fie. also i see no reason why you need to constantly stir.

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Celery if fie for many dishes, but not gumbo. It's not a constant stir...it's never leaving the stove. If you start a roux and then go watch a TV show you're going to have a burnt roux. You must remain in the kitchen.
Stir for 20 seconds
Chop some veggies.
Stir for 20 seconds
Chop more veggies.
Stir for 20 seconds
Grab the wife's boobies
Stir for 20 seconds
Get some ice for your face after wife's dogs beat the hell out of you.

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i see no reason why you need to constantly stir.

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It's all relative to the heat you're using. I do a roux over a gas fire on med high to high.I'll be at a chocolate stage in 2 fast beers..around 10 minutes.I have the 2 beers at the side of the stove.I can't quit stirring and I sure as hell can't leave to go to the fridge. Now, if I wanted to screw with it for an hour of so, I guess I could get away from the stove some, but I don't have the time usually.

In the book The Encyclopedia of Cajun & Creole Cuisine, Chef Folse gives a detail class in making a roux including photos and has a great recipe for both chicken & sausage and seafood gumbo too. He does a great job walking a novice like me through it and I have shared his recipe with many friends here at LSU. It is simple and easy to follow.