I'd eat it

e: nvm that has onions in it PUKEEEEEEEEEEE

This post was edited by Sakuraba on Jan 8 2016 12:18am

looks delish , I make one almost the same way (we yankees cant copy you southerners ) thanks for sharing.


I add 2-3 bell peppers , grab some that are red and yellow for nice color.
Instead of mostly water I use Beef stock.
I dont like seafood, so I stick to hot sausage, chicken and kielbasa or little smokies I cut in half (or wildgame depending on the season).
Cant forget the dash of Tobasco. When its mostly done cooking I put in a couple cups of Long grain rice which absorbs a bit of the liquid making the gumbo a little thicker.
It's funny this post is here because I made a big ol pot of this on monday and have been eating it all week. Looking forward to some new flavors soon.


something to think experiment with perhaps.

oil for roux? pfft get out of here

bacon fat or butter only

+1 gotta use those pan drippings


oh yeah, forgot to mention I used ~2lbs of kidney beans in mine too
and two cans of diced tomatoes and green chili's..

I'm spacing this morning lol

This post was edited by Master_Zappy on Jan 8 2016 09:26am

I'd do an olive oil roux in a pot of gumbo if I didn't have butter. Half the time, you can't taste the roux, and if you season thr pot well you'd never know.

But you're right, nothing like a dark butter roux.

Too many pictures -- Looks edible.

I felt it was necessary to show all the steps and different processes to making this fantastic southern dish. 3/or 4 pics just wouldn't do it justice.




Yes you could have had leftovers if there was any... A few neighbors and friends came over and the 3 or 4 gallons was gone. And thank you, it really was amazing.

Yeah ok we dont 12 different pics in different angles of your pot thought.

You will make a roux. Put in oil

wtf?