Tune into our next few Live Talks for:

• Renowned Dessert Person and former Bon Appétit senior Food Editor, Claire Saffitz. For a Thanksgiving Desserts Hotline, starts 1pm PST on Mon 21st November.

• The star of Hit The Kitch and also Bon Appétit fame, Molly Baz: For another Thanksgiving Hotline, starts 8am PST on Tue 22nd November.

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• Claire Saffitz Thanksgiving Desserts Hotline.

• Molly Baz Thanksgiving Hotline.

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You bettah put dat on a cracka, duuuude!

Looks so good

Thanks

Recipe please. I have two and I’m always looking to customize them into my own.

Not OP but dissolve roux (or make it) in a few quarts of water/chicken stock. Heat on high. Add boneless thighs/sausage. Add onion. Season to taste (Cajun seasoning or salt, garlic powder, onion powder, cayenne) Let simmer for a good 45-1hr. Add green onion. Add parsley (optional).

Here ya go

I followed Isaac Toups' recipe.

Wow now this is a Gumbo. I made one last week and mine didn't look this good haha. I have to learn how to cook the roux right.

It needs to be dark brown, but not burnt, have a nutty popcorn smell and have a texture similar to wet sand.

Definitely go low and slow. Not so much to avoid burning the roux, but to avoid burning yourself. I always get a small burn every time I make gumbo lol.

That looks extremely good!

I didn't get rid of any of the fat so yes, It is extremely good.

Gumbo is amazing. Got a family recipe been making for years.

My mouth is watering.

Makes me so homesick! Looks really good.

Damn, I can taste it thats how good it looks!

Thanks. Appreciate it.

Weird question but can gumbo be spicy at all?

I put a couple habaneros into mine.

I meant to throw in some crushed red pepper into the roux with the veggies, but I didn't take it out the cabinet and completely forgot until it was basically finished.

His dirty rice recipe is absolutely delicious, I quadruple the batch when I make it and store the gravy portion in the freezer. Can’t wait to try this!

The color is perfect! I can smell and taste it from here! Nice work chef

This is it. 😍

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Yeah I thought that was weird, but I thought that it was just my ignorance since I'm not from there and I don't know the difference between Cajun and Creole.

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