I'm a fairly new cook, especially to gumbo, and this turned out very well first time out. I cut recipe to serve 4, used only 2 cups broth made with bouillon in gumbo. Did not use chicken, only had sausage and shrimp. Had less than 2 hours, so I worked on roux in one pan (just vegetable oil and flour with about 1/4 tspn of "Better Than Bouillon") while I cooked the gumbo in another pan. The roux never got darker than peanut butter, though there were dark brown bits in it. In gumbo, when time to simmer, I added 1 tspn. fresh thyme, 1/2 tspn. fresh sage, 2 bay leaves and about 1/2 tspn cayenne. Also used okra. Wasn't sure how roux would taste, so I served the gumbo w/out roux to my husband and added 2 tblspns of roux to my own bowl. My husband thought his was not "as flavorful as other things" I've cooked but mine, with the roux, tasted very good to me. Next time I may add clam juice to gumbo.
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I'm a fairly new cook, especially to gumbo, and this turned out very well first time out. I...