How long do you cook your gumbo?

Start to finish, 3 hours.

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Start to finish, 3 hours.

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That's about right for me too, but I always try to cook it a day or so ahead of time. It is always better after after a few days in the pot for some reason.

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Start to finish, 3 hours.

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Much longer for me. I make a stock, not a broth.

Just roasted bones and veggies, spices, water and time?

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It is always better after after a few days in the pot for some reason.

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I'm a Third-day Gumbo-ist. I only eat gumbo on the third day after it is cooked (which takes precisely 3 hours). <---That's me worshiping the gumbo on the 3rd day.

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Just roasted bones and veggies, spices, water and time?

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Roast two chickens at 400 for about 1:00. Let cool and take the skin off and take the meat off the bones. Roughly chop some onions and celery to form a bed in a roasting pan. Only for gumbo, for anything else also add carrots.

Place bones of the two chicken carcasses on top of vegetables. Cook for a minimum of an hour at 400. Hour and a half is better.

Place roasted bones and vegetables into a stock pot or whatever vessel can handle about 6 quarts of room temp water. Add about 6 peppercorns and two bay leaves, a couple of sprigs of fresh thyme if available. Bring to a boil and simmer for two hours, reducing by about a third. You will have a chicken stock that looks very deep in color it will look like a beef broth. Also, no fat to skin. The roasting takes care of that. Obviously, strain the peppercorns, bay leaves and thyme from the stock.

This is how I learned it from my grandmother, who was a Cordon Bleu certified cook.

I dont time it. I let it go a few hours if Im busy but hold the meat out until towards the end if Im not timing it.