re: My gumbo

With smoked sausage, I always brought up the pot to a low boil, then throw in my sausage
It's already cooked

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LSUweights

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you probably use whey protein to make a roux

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What about your chicken?

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Same
Cut my chicken into small enough bites/cubes

Man brown or fry that shite.

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I have never heard of browning the meat before.

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If you're using raw fresh chicken, browning it does give it flavor and using the same skillet for making the roux adds that flavor to the roux.

I rarely brown anything mostly because I either make fried chicken gumbo or use smoked chicken or turkey in my poultry gumbo. I rarely brown the sausage. I agree that the browning of the sausage can add good flavor, but I also like the sausage juices to come out in the gumbo when I simmer it. It really depends on the sausage I'm using at the time. Either way is fine.

I'll take all this into consideration and try it next time
Pretty excited to try it

Thanks Gents

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I dont think I mentioned times on cooking the meat so where did you get 25 minutes from?

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I'm not questioning how long you cooked the meat, I'm questioning how long you cooked the meat in the liquid!

In your post, you make it sound like it only cooks in the water for 25 minutes. Fifteen minutes after you added the meat and seasoned the gumbo, you added green onions and parsley and cut the fire off after 10 minutes.

If that's not what you did, fine. But that's what you said you did.

"Cooked for a couple hours until onions and roux dissolved then meat added"

Maybe what you meant was, "Once the roux dissolved and the onions were cooked down, I added the meat and let it simmer for a couple of hours."

But that's not what I understood you to mean, so that's why I asked.

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You would have to try it before you can say it has no flavor.

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I didn't say it had no flavor. I asked how you got flavor in the stock if you only cooked the meat in it a short time. If I use boneless chicken, it's in the pot a relatively short time, but I only use boneless chicken if I've made or bought some stock.

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In your post, you make it sound like it only cooks in the water for 25 minutes

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Yea sorry for that. I didnt really do it as a how to recipe. I just showed how I cook mine. The part at the end was just commentary, but I see now how you would read it where it only cooked for 25 minutes. I dont put a time on gumbo. I just cook it for a few hours.

I used boneless chicken because its what I had in the freezer. I could have gone to the store but I dint feel like it. Boned chicken is better to make a good gumbo with.

Nothing wrong with boneless chicken or the color of your gumbo.