Be mindful of that with bone-in chicken though are make sure everybody checks for any bones you may have missed! I usually cook my chicken gumbo roux to a medium dark - like the color of a rich bar of milk chocolate - but you could also take this one darker. ![]() I usually let my chicken gumbo go for anywhere to 1-1/2 to 2 hours until the meat essentially falls off of the bone, and just fish out the skin and bones at the end. Andouille can often be a little much for some folks, so unless you're already seasoned in Cajun fire, stick with a regular smoked sausage and just adjust seasonings to taste.Ĭajun and Creole cooking is not about fiery burn your mouth off spice or heavy red pepper! It is about the layering of flavors and seasonings that enhance the dish, with just a bit of a bite at the back of your tongue to awaken your senses and maybe clear your sinuses a tad. ![]() I usually use Savoie brand andouille sausage which is a highly seasoned, spicy smoked Cajun sausage from Louisiana, or Conecuh from Alabama, but you can substitute regular smoked sausage if you don't want it too spicy, because it does give it a hefty bite. Her recipe is a little different method from how I usually do a classic roux gumbo (roux, veggies, liquid), but I tried to stay pretty true to her method - Cajun one-pot cooking, simplified! It used to come on local PBS station, and sometimes I've caught her on the RFD-TV station too though I haven't seen it on anywhere in a very long time. Zaunbrecher's old show, Classic Cajun Culture and Cooking and her Louisiana recipes. I've talked before about being a big fan of Miss Lucy H. A delicious and easy gumbo made with a roux base, the trinity of vegetables and using a whole chicken and full flavor andouille sausage. Chicken Gumbo, made in the one pot tradition of Cajun style.
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