No recipes, please.....
I'm wondering, for people who regularly make S Louisiana style gumbo - what are your tricks? Here's mine:
I chop up carrots very fine and hydrate the roux with that prior to adding any other veggies.
For the latter veggies, I chop them up very fine and reserve half to add to the gumbo later so that there are to the tooth veggies in the final product.
I use fish sauce for salt in some gumbos, if not all. And/or worcestershire.
In a duck gumbo, I'll use allspice and cloves. Even chicken and sausage gumbo. Not enough to where people know.
I don't usually put fish in gumbo, if I want fish, I'll just make courtbouillon (cajun style). Wish there were nonfarm redfish, though.
If I do, then I use cod and throw it in after turning off the fire. Cod's not cajun, but I like the texture of it in gumbo.
And of course, lobster base for a shrimp and crab gumbo, chicken stock for chicken, etc.
Always file on the table for the taste if nothing else.