What stock do you use for gumbo?

Yeah I always used the boxed stock. Usually the no salt added one so I can control that more myself

It could be completely in my head but all the better gumbos I've ever made were made using my own stock. When I'm out I'll use the box stuff but I notice a difference.

I never really followed an exact receipt. Usually just toss a couple smoked chicken carcasses, a couple onions, salt, peppercorns, some carrots if I have it, celery as well.

I have pretty much converted to cheater gumbo (jarred roux/rotisserie chicken), so I use the chicken bones/skin to make stock. I use salt free boxed stock for it though -- not water.

For my Turkey Gumbo I use Kitchen Basics Turkey Stock.. I put the bones, heart, liver and neck in there along with celery leaves and onion and garlic powder. I cook that for about 7 hours and a very low setting..

Nothing beats a homemade chicken stock done in a pressure cooker. For pre-made, I use Minors or Empires Best soup base.

I make all my own stocks and have these on hand most of the time:

Smoked pork stock
Fried turkey stock
Chicken stock
Beef stock
Shrimp stock
Crawfish stock
Fish stock
Oyster Liquor

been buying the rotisserie chickens at different stores to make stock. Makes a nice dark stock.

Kitchen basics chicken stock

Make my own. Rouses has leg quarters on sale for .19c lb right now. Bought two bags, separated the legs from the thighs then I always remove the backbone portion from each thigh.

I use those to make my stock. Onions cut in half, celery stalks, peppercorns, little bit of garlic powder and couple of bay leaves added in. Simmer for a couple of hours, strain then freeze in pint containers.

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separated the legs from the thighs then I always remove the backbone portion from each thigh.

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I do the same, and also when they put split breasts on sale, I'll remove the fat and toss that but use the bones to make my pot of stock.

Only difference is I cook mine down a good 12 hours and when done and chilled, I'll remove the fat that coagulates on top and what's left is like Jello since it sets and is not very liquid. Much more intense flavor to it.