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re: Chicken and Sausage Gumbo (w/ pics)
Posted on 11/11/18 at 5:13 pm to GeauxldMember
Posted on 11/11/18 at 5:13 pm to GeauxldMember
Looks awesome. The first time I did fried chicken gumbo I never looked back. Using the fry grease for the roux and the golden crust on the chicken just takes it to another level.
And yea, I always add trinity to the roux, then stock to that. Sometimes the stock is room temp, sometimes warm. No difference in end product.
And yea, I always add trinity to the roux, then stock to that. Sometimes the stock is room temp, sometimes warm. No difference in end product.
1
Posted on 11/11/18 at 11:02 pm to jaydoubleyew
Here's another question for the chicken frying crowd. Do y'all like to add the chicken early and simmer it for a while or do you cut it up and add it right before serving?
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