I made a video of Chicken & Sausage "Creole" Gumbo using Kary's Box Gumbo mix...

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Warning: I add a can of tomatoes and okra. Honestly...it came out really good. If you don't like tomatoes and/or okra in your gumbo...leave it out. Honestly, if I had to do it again I would add a 2nd can of tomatoes and okra. Regardless...Kary's boxed gumbo with Chris's Specialty Foods andouille sausage...it came out great. Another tip...use you favorite sausage. It makes a huge difference

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Looks like soup

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Gumbo is a soup. Just like a hotdog is a sandwich.

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And a Jody is a cuck

At least you have a cool looking cat

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At least you have a cool looking cat

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She is great. She is sitting in my lap right now.

Here is the video from the day I found her.

LINK

Missing:
Celery
Onions
Bell Peppers
Garlic
Jalapenos

Only do if you're in a hurry. For good gumbo, Forget it!

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I’ve never seen gumbo without:

Celery
Onions
Bell Peppers
Garlic

You gotta add these for it to be gumbo

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They are dehydrated in the mix...you can see them floating when i stir in the mix.

I mean, IWEI but aside from the other critiques you didn’t brown that sausage first. Bruh you lost out on a ton of flavor that way

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I have been to many gumbo cookoffs and it is better than 95% of the gumbos i have tasted at those events.

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I'm sure it tastes fine. I find most of those boxed gumbo kits to be very salty, and that may be what you like.

I've been making "from scratch" gumbo since i learned how to really cook so there are a lot of things i wouldn't do, but it all goes back to "i would not use box and make it from scratch." But, if i were to go box, you still need to do the following, IMO.

1) Brown the chicken
2) Use bone in Chicken thighs. Remove the bones before serving. The bones give the gumbo an extra richness.
3) I like adding about 1 TBSP (depending on the amount of gumbo you are making) of worcestershire to give it a little more richness.
4) Brown your sausage
5) Add your browned sausage the last 15 minutes of the boil.
6) I like to cook down my gumbo for 1-2 hours.

Again, i make my own roux, use the trinity, and do all of the above. If i have time, i try to make my own stock too, but that isn't the norm.

I've made Kary's a couple of times. I do cook the chicken and sausage before adding to the gumbo and I do add a can of tomatoes and okra, and then some more frozen okra that I put up -- I like okra.

I like it and it's easy.

I'll throw the thigh bones back in and try adding some Worchestershire sauce next time. Sounds like good additions.