Every ingredient that goes into a gumbo should be the best quality you can find. The basis is the roux; make it from scratch. Chop all fresh veggies yourself...pre cut has a sour flavor...use only fresh peeled garlic. I find a home made stock (chicken or shell fish) to add even better flavor to your gumbo. Do not over season with pepper...you kill your taste buds! Making a gumbo the ol' fashion way does take a few more hours, but well worth the effort. Don't buy skinless pieces of chicken; buy the whole chicken cut it up yourself. Use neck, back and other discarded pieces to make stock.
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