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 ***)

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Posted by Harry Rex Vonner

American southerner

Member since Nov 2013

35966 posts

Posted on 9/15/23 at 4:26 pm to SupperClubDrunkBus

quote:
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 ***)

this is awesome

you will be Best Poster 2024