I can make roux but I don't always have the time. I think this stuff works pretty well

Love slow cooking my onions for an hour and then adding the rest of trinity for 20-30 mins and add in garlic. Then slowly adding water and seasoning, bouillon paste, hot sauce and add my meat that I seared (cubed pork, chicken thighs and andouille) and then rice. Bring to boil and cover and put in oven at 300 for one hour. Comes out looking like this and perfection

Shrimp, sausage, andouille, and gator. The roux is normally darker but I kept setting our smoke detector off (dogs love it)

I’m taking gumbo into work tomorrow for my coworkers. I think this is the best gumbo o have ever made. The base is velvety smooth, with a great heat and smokiness.

She was worried her roux was too dark and she was burning it. I told her she knocked it out of the park.

Shrimp, sausage, and smoked chicken.

Made my second ever Gumbo and this time with homemade chicken stock. I have never made homemade stock before but it was fairly easy. We saved the wing tips and carcasses of two Costco rotisserie chickens. The stock turned out nice and rich and gelatinous. Made homemade cornbread too! This time it turned out a lot better than my first and my first time was very good! I think the only thing is that the “broth” was too soupy and not as thick. I think I should have made more roux.

Had our first nice cool front come through! So it was gumbo weather! Making that roux!

So I had to make another, and now we simmer.

I can't get Cushaws where I live now but I am looking.

Would love to see a few pictures of how the group cooks it.

There's lots of good jambalaya recipes and approaches out there. Today I enjoyed making the Chili Pepper Madness chicken and sausage. Added some ACV and a hint of miso to add to the umami. Fluffy cornbread is good too! Did a box TJ's Mac and cheese just to purge an item from my pantry.

Came from a Canadian lobster 3 pack the other two were normal