Gumbo (soil) Puns

The front yard is mostly looking better, but the back is still a mess. TONS of those monster spiky weeds, and a bunch of other weeds. Not really sure how to continue, but since I have small dogs and cats, I like to stay low key with the weed killers. In desperation, I used Scott's Southern Lawn Weed & Feed before it rained, so maybe that will help. In the past I've top dressed with 1/4" compost, and other lawn feed, but the weeds are driving me nuts. I'm about >< that far from crawling around the lawn with a weed digger. Am I going the right direction with the Weed & Feed? Maybe something different?

If they do mean nonstop, are there any secrets or tricks to browning it without wanting to rip off your own arms? I’ve been stirring for 45 minutes, nonstop, on medium-low heat. Roux recipe says is supposed to be “chocolate brown” & mine after 45 minutes is barely golden. If it’s barely golden, how much longer is this going to take? Another 45 minutes? What the heck am I doing wrong? It’s just flour & oil, add heat & stir! Help?

Making my first gumbo today. I usually put garlic in almost anything. I’m going off Emeril’s recipe which doesn’t call for it. Thoughts?

I'm new to making gumbo. I think this weekend was my third attempt and it's been at least a few years since my last one. This didn't turn out nearly as good as I'd hoped (or as good as it smelled!) and I'm hoping someone can help me figure out why.

I used this recipe:

https://www.themanual.com/food-and-drink/how-to-make-gumbo-recipe-chef-isaac-toups/

The end result had a slightly bitter note and was quite flavorless other than some heat, and the roux didn't seem to incorporate into the gumbo. It sort of accumulated on the surface.

Any tips for next time? Thanks!

Edit to add that I added about a tablespoon of file powder as I was setting it to simmer.

I love making gumbo with my husband. 🥰🥰

It’s one of my favorite things about Louisiana. We always follow Chef Toups recipe!

https://i.imgur.com/iJ3k4NM.jpg

The Austin sub has deemed discussions about restaurant food innapropriate. I started this thread over there and it was quickly removed. Where are y'all getting your gumbo on this cold and windy weekend?

I have been craving Gumbo since the weather has been colder. Share your fave cajun eateries with me please!!

Fuck it! ALL JAMMED out Gumbos thread!! Bring it back!! Bring it back!

Man do you guys miss the days when they used to give Gumbo legs and let it stroll?! I cannot think off the top Of my head of a bad example in a gumbo jam.

What are some of YOUR favorite Gumbos?

Also: 9/14/99 gumbo -> another one bites the dust jam sooooo slick with a stop start jam. Amazing! This jam gets overlooked because of the world altering Ac/dc bag that is 479 minutes long and filled to the brim with top notch phish. The mere fact that they could play this bad ass gumbo (which is so creative and funky and fresh) lafter the master class in improvisational playing that was the bag, shows what level these guys were playing that night. Truly special.

Hey everyone. I decided to make some nice, hot gumbo since it's winter and that sounds delicious. This is going to be my first time making it, and I had a question about stock usage.

On multiple recipes I've looked up it suggests using chicken stock or shellfish stock. Well I happened to get some shrimp for the gumbo that already had the shells on them that I was going to deshell and devein, and thus make some shellfish stock.

I know this is probably a matter of personal taste, but would using both do any harm to the flavor? Have people done that before? Is it common?