re: Chicken and Sausage Gumbo (w/ pics)

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FootballNostradamus

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Nice bump.

You just need to cook the chicken until it’s golden. No need to cook it through at this point. Get your oil to about 400° and start putting in your chicken. Don’t put in too much, too fast, or crowd the pan. You don’t want the temp dropping much below 350°.

You have to be careful when using the same oil. Keep stirring while you’re re-heating to make the roux, or add the flour first before you start re-heating. If it’s your first time, don’t try to go too hot/too fast. Take your time. If you burn it, you’ll ruin your gumbo.

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measurements

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Start with Paul Prudhomme’s recipe and adjust to your liking. You can pretty much get the idea of things I do differently and the same from the pics posted.

If you have access to good andouille (I like Bailey’s in LaPlace), use it.

Enjoy!

PP’s Fried Chicken Gumbo Recipe