Excellent job Greg, you had me until the Italian seasoning, at least when it came to the gumbo. I would also like to say that now I am often using chicken broth in place of some of the water and I always use some type of chicken with the bone in like thighs or legs, but I take all the skin off. This helps give the gumbo a deeper flavor quicker. However, my whole family would agree with Melinda, gumbo is always better the next day! Finally, GEAUX TIGERS beat those people in crimson red!
Excellent job Greg, you had me until the Italian seasoning, at least when it came to the gumbo. I would also like to say that now I am often using chicken broth in place of some of the water and I always use some type of chicken with the bone in like thighs or legs, but I take all the skin off. This helps give the gumbo a deeper flavor quicker. However, my whole family would agree with Melinda, gumbo is always better the next day! Finally, GEAUX TIGERS beat those people in crimson red!
charmccor 1 month ago