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Posted on 12/2/23 at 1:59 pm to Gris Gris
quote:I agree. Meat “cooks” in a gumbo just as much as in a pan.
don't brown mine. While I think browning a bit adds some caramelized flavor, there's a fine line between browning just a bit and cooking most of the flavor out of the sausage. I've had plenty of gumbo in which there is almost no sausage flavor and the sausage is dry. I prefer to get the good juices and flavor in the gumbo. I can skim any fat off the top very easily. Sausage goes in last and simmers about 30 minutes. That's it.
Posted on 12/2/23 at 2:38 pm to Quatrepot
quote:
Meat “cooks” in a gumbo just as much as in a pan.
This is what I don't understand about OP's question. Any sausage will cook as the gumbo simmers, same as any other raw meat
Posted on 12/2/23 at 3:12 pm to Caymus
Rabideauxs is a heavily smoked sausage but should be fine in gumbo. A little too heavy for my taste.
Posted on 12/2/23 at 7:32 pm to Caymus
Smoked sausage is usually cooked between 155-160F and yes it says further cooking required to get to safe eating 165F, however, it will cook in a pot of hot gumbo and be well cooked in no time. But, grill those bad boys anyway for rendered fat and flavor sticking to the pot prior to your trinity being cooked down.
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