Best ingredient in gumbo you make at home and you eat?

Double D sausage.

2-1 smoked to hot.

Nb4 tomatoes

But smoked deer sausage combined with andouille

Rice?
What kind of question is this. Are you saying “what can the gumbo not do without,” or “what is the best unorthodox ingredient you use”

Liquid smoke.

Thank me later

quote:

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go to ingredient when making gumbo

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oysters and okra

3/4 cup oil
1 cup flour
2 onions (finely chopped)
1 celery (finely chopped)
1 green bell pepper (finely chopped)
4 cloves garlic (finely chopped)
salt
pepper
Tony's
chicken breast (cut into 2x2 or 3x3 chunks)
1 pound deli luncheon meat (cut into small bite size)
1 pound deli salami (cut into small bite size)
1 pound deli bologna (cut into small bite size)
1 smoked sausage kielbasa (small quartered)
2 packs of Little Smokies (each on cut into 3 pieces)
4 quarts chicken broth
1 quart oysters (not strained)


*** best ingredient - 5 bay leaves ***

With the herbs in the salami I would think 5 bay leaves would be too much. Personally I wouldn't go more than 2.

Ah, good thinking.

Fresh pig fat for the roux.

I make gratons/cracklings. Usually get 2 gallons of grease after melting down a box. Better than store bought oil and gives it a nice rich, flavor.

A little red pepper