what recipe did you use. I"m leaning toward Bourdain's recipe but to tell you the truth, there are as many recipes out there as there are for gumbo. It's incredible. My Frenchman doesn't want a cassoulet because he cannot stand it--had it too many times growing up. He is really on the fence regarding Pot Au Feu as he claims to have had it way too many times as a kid--but he said as long as bone marrow is included, its a go. Only thing with Bourdain's recipe is that he doesn't include bone marrow per se, but has a veal shank in the recipe which has marrow.
Really interested to see what, if any, recipes chowhounders have used.
Thank you in advance for any feedback you may share.