Chicken and Sausage gumbo

Volt · 03-17-2010, 11:41 AM

A few other thoughts as another son born and raised in LA, listen to what he says about NOT burning the roux! Roux mix ~0.75 cents can ruin an expensive seafood or any other gumbo. Some like to skip the roux - well it just aint the same. I'll fess up to liking the slow cooked roux better and more a 1 to 1 ratio, but that's gumbo, they are all a bit different.

The holy trinity "mandatory" (bell pepper, celery, and onion) - can't remember too meals as a kid that didn't contain the holy trinity

On the okra, it can make the gumbo a bit slimey. If that's not to your liking consider file powder as an option. I do recommend you taste and watch the file portion if it's new to you. It has a very destinctive taste and also acts as a thickening agent.

Now I think I'll make some seafood gumbo this weekend. Great thread!

03-17-2010, 11:41 AM	#1
Volt I'm nuts for the place Join Date: Oct 2008 Posts: 2,799 Trading: (19)	Re: Chicken and Sausage gumbo A few other thoughts as another son born and raised in LA, listen to what he says about NOT burning the roux! Roux mix ~0.75 cents can ruin an expensive seafood or any other gumbo. Some like to skip the roux - well it just aint the same. I'll fess up to liking the slow cooked roux better and more a 1 to 1 ratio, but that's gumbo, they are all a bit different. The holy trinity "mandatory" (bell pepper, celery, and onion) - can't remember too meals as a kid that didn't contain the holy trinity On the okra, it can make the gumbo a bit slimey. If that's not to your liking consider file powder as an option. I do recommend you taste and watch the file portion if it's new to you. It has a very destinctive taste and also acts as a thickening agent. Now I think I'll make some seafood gumbo this weekend. Great thread! __________________ Curing the infection... One bullet at a time.