Now I’ve made some Gumbos in my life. But I’ve never been fully satisfied with them. I’ve had the roux break up several times. I’ve burned the roux. I’ve had the gumbo separate when plating. I’ve had it taste woefully bland. I think the issues I’ve had have all come from technique and the products I’ve used. So this time I used as many ingredients that I actually made to control the taste. I bought the Andouille in LaPlace fresh. I made the stock. I used the freshest flour and veggies. And most importantly, I browned the roux to a very dark chocolate. It made all the difference…the Gumbo was fantastic.