/ck/ - Food & Cooking

>>10720131
Add everything else. The liquid being poured in is the beef stock, roughly 1 quart (1 liter)

>>9640933
Meats & tomatoes go in. Pour the stock in too.
Get it simmering.

>>8689399

At this point we can add the stock, tomatoes, chicken, andoullie and boudin. I used 4 cups of stock.

>>7607819

Meats in. tomatoes too; though that's contentious and some people don't like using tomatoes in gumbo.

>>7607817
Why no love for shallots? They're like extra-tasty onions. Onions++, if you like.

>>7080079

No spices thus far. The only "seasoning" I have used so far is the aforementioned half-cup of worcestershire.

>>7080078
Once the base is ready add the chicken (browned), andoullie (browned), the boudin (not browned), tomatoes, and stock.

Some people don't care for tomatoes so if you don't like 'em, leave them out.

Gumbo tends to be thickened with either file powder or okra. Personally don't care for either so I am using the boudin for thickening. It melts apart in the gumbo adding a really nice texture, a tip I learned from a grandma in St. Amant, LA.