A Post-Christmas Big Ol' Bowl of Gumbo

[sliding_billy]

Pass me a bowl please.  Cold weather has officially hit Texas.

[TMB]

Looks good would love a bowl right now

[Susie-Que]

Looks great. I have a difficult time with all soups.  Never enough stock flavor. 

[tailfeathers]

10.5 inches of snow Christmas evening into Saturday morning, 6-10 more forecast for tomorrow into Tuesday morning. That looks like just the ticket!!!

[Pappymn]

Looks great. I have a didpfficult time with all soups.  Never enough stock flavor.

I keep chicken and beef base always in my house for this reason. Fixes all depth of flavor issues

[tailfeathers]

Looks great. I have a didpfficult time with all soups.  Never enough stock flavor.

I keep chicken and beef base always in my house for this reason. Fixes all depth of flavor issues

x2 on the soup base. I also keep ham base on hand for bean or split pea soup.

[Susie-Que]

Thanks, I will get some.

[africanmeat]

It is hot here in cape town +_ 90f even in this heat this Gumbo looks yummy .

[Susie-Que]

Where do you usually purchase your soup bases, and what is the typical price?  Anybody? Beuller?

[Smokerjunky]

I loves me some gumbo and that looks fantastic!

[Pam Gould]

Where do you usually purchase your soup bases, and what is the typical price?  Anybody? Beuller?

Susie..I get the chicken and beef bases from Minor's soupbase.com..they have every flavor..the turkey is nice too and they have low sodium also, I get mine local from GFS.  .☆´¯`•.¸¸. ི♥ྀ.

[Susie-Que]

Thanks Pam

[hikerman]

Looks great. I have a difficult time with all soups.  Never enough stock flavor.

Susie, in gumbo the flavor comes from the meats and vegetables plus the roux, which is usually from 1/2 C oil and 1/2 C
flour. The longer and hotter the roux is cooked the darker and more flavorful It will be. For the best flavor brown your pork and keep the rendered grease to make your roux. I never add stock enhancers.....don't know what those ingredients are! I usually use my homemade stock.

[Susie-Que]

I usually end up with a gallon of soup that tastes like browned flour and water.  Inedible under any circumstances.  I come from the land of gumbo, and have tasted some good gumbo and some really bad gumbo.  Mine falls in the latter. 
It is the same with etouffee. 


I guess if you are using rendered pork fat to make roux, you will have some good flavor.