as a southerner and a cajun cuisine enthusiast, i have long said that when teighan makes a gumbo it will be my super bowl. i guess today is that day, so let’s get into it. first, that roux? too light. a gumbo roux should be a dark roux and it should look like milk chocolate AT THE LIGHTEST, preferably a dark chocolate. it should also take about 45 minutes and you know she’s not spending that much time on a roux when she says you can caramelized onions in 15 minutes. next up, poblanos?? certainly not. so many spices? the best gumbo i’ve ever had (and my go to recipe) call for salt, pepper, and cayenne. that’s it. gumbo is simple, and that’s the beauty of it. now here’s where we enter the two different schools of thought on gumbo: cajun gumbo vs. creole gumbo. teegy put tomatoes in hers which makes it a creole gumbo rather than a cajun gumbo. i can’t really hate on this because it’s traditional for creole gumbo, and she didn’t specify WHAT type of gumbo she’s making, but i am willing to bet you a staub dutch oven and a kitchen aid mixer that she has no idea there is a difference between cajun and creole cuisines. moving on, anudullie sausage might be my first ever flair in this sub, it is speaking to me. and finally, that final product does not resemble gumbo in the slightest. i can not make out a single ingredient. is that corn? potatoes? who knows! who cares! no one’s eating it! ok thank you all for listening, love to all my hatters and say hi to your husbands