Part of why I use their shells in the broth and add them last just before serving (aside from not wanting to overcook them). They feature quite prominently without overpowering the other bits.
Thanks. It's been a labor of love for about 15 years. Some early trial and error, though I can say that I've only scorched the roux once. Always a little different, but each time fantastic. Then, of course...
It's mostly an ingredients list, but then, gumbo is one of those kitchen sink recipes.
Of note:
bacon first to render fat to help with the other meats and roux
slice and cook sausage enough to get some crust
cook chicken skin side down first (plus some seasoning on the back; do not fully cook, just building flavor)
chop things in between (throw shrimp shells and veggie scraps into small pot to build out broth)
before starting the roux (equal fat to flour at low/med heat), go to the bathroom, rest a moment, have something pleasant/familiar playing in the background, and grab a fresh beverage
drop temp and carefully dump veggies, then reset temp to med
drop in remaining bits, except for shrimp and simmer a few hours (make rice somewhere in this time)
Could also be the result of transporter shenanigans. Chief O'Brien has a regularly updated copy in the pattern buffer and releases a few handfuls every holiday season... then a quick memory scan and into the matter recycler 'til next time.
Is it bad that I can hear her voice saying it?