re: My first gumbo

Looks delicious

Hell yeah, looks like a great gumbo there baw

here you go:

LINK /

Not a bad start. What kind of sausage did you use?

This looks exactly like my gumbos, well done on you first go. One thing to remember is you always put just a little tomato in it, like 1/4 of one. You can't taste it at that amount, but you cover your bases with people who say they don't belong.

Looks really good. My wife doesn't like it that thick, but I do.

Looks plenty dark to me.

for sausage....i find rabideauxs to be the best in the state and at worst top 3. you can order it online

LINK

Looks incredible! A little thicker than my taste but this board does seem to like gravy typed gumbos as opposed to the thinner gumbos some of us grew up with.

I think you'll find, as you make this over the years, that starting with uncooked chicken makes a pretty big difference in the final product. It enables you to start with more water (or stock) and cook down to the desired thickness. Smoke flavoring can be added with sausage. Longer cooking times also releases more oil and grease that can be skimmed off, which is also a plus.

quote:

---

rabideauxs

---

I concur. We pick up some every time we drive through Louisiana.