re: I need yalls Gumbo recipes

quote:

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First, you start a roux…

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EXACTLY this!!

There’s a lot of ways to go on different variations of recipe combinations from there…but if you you frick up the Roux…then you’ve already fricked up your Gumbo.

Without getting too deep in the weeds on specific recipe details…I’d advise you flame grill (on charcoal or at least charred wood coals) your chicken, sausage (andouille or whatever) and seafood before adding them to the main pot.

(**obviously grilling the seafood very late in the overall process before going into the pot…and just give it a quick hot “char”…‘cause it’ll firm up more once it goes into the pot as the overall Gumbo final flavor sets up ***)