Gumbo

**fishervet** · 12-15-2015, 11:13 AM

Originally Posted by Tracker123

Really don't know why Dwayne. The best gumbo I ever had was the way they did it, so I replicated the process. I guess that step isn't necessary then?

boiling those bones probably intensifies the flavor......there's a few ways to make gumbo....a few thousand.

**Cappy** · 12-15-2015, 01:32 PM

The gumbo I made this week was a lil different it was a old home remedy for Peggy's cold. Grandma usta make this. It was a big hen cut in gumbo pieces and 5 lbs of onions cut in strings. a hole pod of garlic and way too much cajun seasoning and concentrated crab boil. Alos a qt of smothered okra for thickening ans some smoked sausage and andouille. This boiled for hours and I added parsley and green onions but it was a firey spicey mostly oniony soup. It was what grand ma called get well gumbo The overly spicy red pepper heat and heavy onion and garlic was considered medicinal. All I know is it is wonderful and I really shouldnt wait for some one to get sick to fix it.

**jig rig** · 12-15-2015, 07:27 PM

Originally Posted by fishervet

boiling those bones probably intensifies the flavor......there's a few ways to make gumbo....a few thousand.

Ma in law was from Opelousas she made a dark sausage/chicken gumbo. My Mother (New Orleans)cooked a light seafood gumbo.

Both would make you slap ya Momma.

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