I like more veggies and less liquid too.....I also throw in a 12oz package of frozen sliced okra about half way. It really helps thicken and adds to the flavor IMO.
This last batch was my best to date and I've made a lot of gumbo.....I can't imagine it was because of the new pot so I'm assuming it has something to do with the oven baked Roux. I was able to get it a lot darker than I usually do.
PS....i wish we could get better sausage around here. The only Andouillie I can find is Hillshire Farms...it leaves a lot to be desired.
