re: My second attempt at gumbo (photos)

Looks good, IWEI

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pretty sure almost every grocery store has it

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Ugh. Please do not buy that nasty, hydrogenated, shelf-stable lard sold in big buckets. It's the worst of all fats: saturated animal fat PLUS hydrogenated trans fats.

If you're gonna use lard, get decent stuff (sold in the refrigerated section) or render it yourself. Or go to a market that makes cracklins and buy some rendered lard.

I'm too lazy to get good lard, so I use peanut oil flavored with a couple tablespoons of bacon grease. (Yes, I do have a jar of bacon grease in my kitchen, but I keep it in the fridge, not on the stove.)

I'm sure you have been advised of these, but I didn;t read the whole thread.

1) Get your roux about 2 shades darker than that.
2) Chop up the sausage finer and veggies.
3) Put onions in hot roux. Reduce heat a bit. Keep stirring. About 2 mins later, stir in the remaining trinity and garlic. AND DICED OKRA!!
4) About 5 mins, then add your stock.
5) Let your veggies cook down for 20-30 mins.
6) Add in proteins. Let simmer for an hour plus. Add cayenne, salt and other desired seasonings.
7) Simmer for another 30 mins plus.
8) Adjust seasonings.

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Looks like a thick gumbo, my kind of gumbo

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Gumbo is a soup....should not be thick.

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Ugh. Please do not buy that nasty, hydrogenated, shelf-stable lard sold in big buckets. It's the worst of all fats: saturated animal fat PLUS hydrogenated trans fats.

If you're gonna use lard, get decent stuff (sold in the refrigerated section) or render it yourself. Or go to a market that makes cracklins and buy some rendered lard.

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this was bought in the cold section. I'm no lard expert though

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I'm too lazy to get good lard, so I use peanut oil flavored with a couple tablespoons of bacon grease. (Yes, I do have a jar of bacon grease in my kitchen, but I keep it in the fridge, not on the stove.)

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I keep a jar of bacon grease in my fridge as well. Maybe next time I'll do 1/3 lard, 1/3 bacon grease, 1/3 butter.

*and an angioplasty

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1) Get your roux about 2 shades darker than that.
2) Chop up the sausage finer and veggies.
3) Put onions in hot roux. Reduce heat a bit. Keep stirring. About 2 mins later, stir in the remaining trinity and garlic. AND DICED OKRA!!
4) About 5 mins, then add your stock.
5) Let your veggies cook down for 20-30 mins.
6) Add in proteins. Let simmer for an hour plus. Add cayenne, salt and other desired seasonings.
7) Simmer for another 30 mins plus.
8) Adjust seasonings.

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This man knows what he's talking about.

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1) Get your roux about 2 shades darker than that.

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whew I thought it was already quite dark. will try for darker though!

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2) Chop up the sausage finer and veggies.

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veggies yes, but last time my sausage was too small .. "looks like deer pellets!" - Rag .. I like it sliced thick like this time.

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3) Put onions in hot roux. Reduce heat a bit. Keep stirring. About 2 mins later, stir in the remaining trinity and garlic. AND DICED OKRA!!
4) About 5 mins, then add your stock.
5) Let your veggies cook down for 20-30 mins.

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I cooked my roux in a separate skillet then added it to the veggies & meat. Did this in case I burned the roux I would have to start again from scratch.

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6) Add in proteins. Let simmer for an hour plus. Add cayenne, salt and other desired seasonings.
7) Simmer for another 30 mins plus.
8) Adjust seasonings.

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almost all the gumbos I've had at restaurants and tailgates have been too salty/over-seasoned. I like just letting the andouille season it. i did salt and pepper the chicken while browning.

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Gumbo is a soup....should not be thick.

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for me it gave it a fattier flavor

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You are so full of shite. Did you enjoy that nuance between drags off your Marlboro?

awe what's the matter afreaux? got tired of knighting for Cane's?