"what's your secret for making good gumbo?"
1. Melt 1 cup of lard.
2. Add 1 cup of flour.
(the secret)
Cook on low at first, gradually increasing the temperature, for at least two beers, stirring continuously, until the roux is the color of a Hershey bar. Do NOT stop at peanut butter or even M&M brown.
Pour the trinity vegetables (celery, peppers, onions) right into the smoking hot roux. It will liquify.
Add chicken stock, browned chicken and andouille sausage and simmer for up to an hour. If desired, add some shrimp for the last 3-5 minutes boil time.
The rest of the seasoning is up to you. Okra is optional.
The secret is the roux (flour toasted in lard). Most people stop toasting before the roux reaches the right color. That gives a mild toasted flavor, but not the real gumbo flavor. The roux should smell up the house, but should not burn. You must stir it continuously. I use a wooden spoon. My spoon is well toasted.
Others add shrimp too early and cook them to death.
You got me at the lard, Poser... .
Sounds delish! Bring me some.