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re: Fried chicken gumbo
Posted on 11/10/12 at 1:33 pm to The Wicker Man
Posted on 11/10/12 at 1:33 pm to The Wicker Man
I've been making Paul Prudhomme's version for years, but mine is better than what he serves in the restaurant. Not sure why. Maybe he doesn't make the same way in the restaurant.
The premise is a good one. Using the frying oil to make the roux makes for some of the best tasting chicken and andouille gumbo you'll ever eat.
I use skinless bone in pieces. I don't want a bunch of skin floating in my gumbo and it's not necessary anyway.
The premise is a good one. Using the frying oil to make the roux makes for some of the best tasting chicken and andouille gumbo you'll ever eat.
I use skinless bone in pieces. I don't want a bunch of skin floating in my gumbo and it's not necessary anyway.
This post was edited on 11/10/12 at 1:34 pm
1
Posted on 11/13/12 at 9:49 pm to Gris Gris
quote:
I've been making Paul Prudhomme's version for years, but mine is better than what he serves in the restaurant. Not sure why. Maybe he doesn't make the same way in the restaurant. The premise is a good one. Using the frying oil to make the roux makes for some of the best tasting chicken and andouille gumbo you'll ever eat. I use skinless bone in pieces. I don't want a bunch of skin floating in my gumbo and it's not necessary anyway.
This! I will use skin on and with bone sometime, but I debone it after and eat the skin and nibble on the bones while the gumbo cooks! This is the only chicken and andouille sausage recipe that I use.
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