Best chicken gumbo recipe: 60 photos
Chicken & Sausage Gumbo
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How To: Make Chicken and Sausage Gumbo with Isaac Toups
Classic Chicken and Sausage Gumbo • Freutcake
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FAQ
Great gumbo starts with roux, a flavorful thickening agent made from equal parts fat and flour. Once the roux is a deep golden color, add diced veggies and sausage to the mix. Then, incorporate beef bouillon, hot sauce, tomatoes, and seasonings to intensify the flavor.
Check out this list ,compiled by Jude Walker, to ensure you never make a faux pas, on the ten commandments of gumbo.
- I - Thou Shalt Never Use Tomatoes If we've learned anything from the Disney folks, it's this. ...
- II - Thou Shalt Not Use Un-Cajun Sausage Sausage in your gumbo can only come from authorized vendors.
In order to develop a deep roasted flavor in your gumbo, you should cook your roux — being careful not to burn — until it is a deep dark brown color. Roux needs to be cooked low and slow to bring out the nutty flavor and rich dark color without burning it, says Chef Dickensauge of Houndstooth Saloon in Chicago.
Please note: The meat does not need to be cooked through. It will cook as the gumbo cooks. Also, the chicken does not need to be chopped. Once it has cooked completely, we will pull it from the pan with tongs and shred, then add it back in.
The longer you let the gumbo simmer the better it will be. Makes 16 servings. In a large, heavy bottomed pot or a Dutch oven, combine the oil and flour over medium heat. Stir slowly and constantly for at least 25 minutes until you make a dark brown roux, the color of chocolate.
Crockpot Chicken Gumbo Recipe
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Video Gallery
How To Make Delicious Chicken & Sausage Gumbo
Easy gumbo recipe - authentic gumbo recipe
Chicken and Sausage Gumbo
How to Make Chicken and Sausage Gumbo
Mike Karabeini
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