Here's how I make a gumbo. Brown all the andouille. I use 4 12 oz packs of Cajun Holler since it's the easiest to get a hold of in Austin. Damn I miss Nick's in PA, though. Make a roux. I use 1 cup flour to 1 cup vegetable oil. Back home though I save myself some work and use a jar of Douget's or Savoie's roux. I actually never made roux till I moved to Austin and couldn't find it anywhere but Sambet's on 183. Takes me about 30 minutes to make it these days, now that I have a lot of practice under my belt. If you're worried about messing it up, just keep the flame low and be patient. Here it is about ready: Add trinity plus a handful of garlic. I use about 2 green peppers, 2 big onions, and 4-5 celery stalks. Season with a shitload of Tony's and cook about 10 minutes, till the veggies get soft. Add about 3 quarts water or chicken broth, the sausage, and more Tony's. Cook about 30 minutes. Add 3 lbs chicken thighs, seasoned with Tony's. Cook at least an hour. Add 1 bunch each of green onions and Italian parsley. Cook another 15 minutes. Plated with a side of garlic bread. Happy Saturday, y'all! Sent from my iPhone using Tapatalk