Da Gumbo Thread

Kid Dynomite said

Saute them in your roux, right before it's done to the color you want. Not only does it slow down the roux, preventing it from burning, but it allows the trinity to saute, and pick up some flavor. Its a great way to prevent your roux from burning.

kd

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Exactly right. I would also add Bell Pepper in to the mix.

A few time saving tips I have are just to buy the "Guidry Creole Seasoning Mix" or some other brand. It comes pre-chopped with onion, bell pepper, garlic, celery and parsley. Sometimes I add a little more garlic. Another tip is to use Savoie's or some other pre-made roux. My mother switched to it years ago. It's easier, less chance of getting burned and it tastes the same. Flower and oil taste the same pretty much no matter what you do.

My other favorite tip is to use fried turkey carcasses to make your stock. You can leave some meat on it and use some of the leftover turkey to add some meat to your gumbo. I think making your own stock with a fried turkey carcass or a chicken carcass if that is what you have, really important. You have got to cook it down for many hours with celery, onions and bay leaf. Unlike roux, you just can't duplicate a good stock by buying some can or box chicken broth.