35 degrees out side is great for chicken, sausage, shrimp gumbo

Thanks for letting us know

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Chicken, sausage….and shrimp?

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Growing up that’s the only gumbo my grandma made. It wasn’t until I was older when I realized people separated seafood gumbo from chicken and sausage.

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Chicken, sausage….and shrimp?

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As long as the shrimp are mentioned...I am fine with it! It's a gumbo.

But don't say you have a "Seafood Gumbo" and include sausage. Unless you do like TJ Ribs does and mentions the sausage. They have a "Seafood and Sausage" Gumbo.

Like my favorite gumbo...Seafood and tomato gumbo :)

That pot of watery soup needs roux, okra and lots of stuff

I’m not Cajun, I’m from South Carolina.

But to me, that looks like pale, watery sausage soup. Honest question, you don’t brown your sausage?

That some picture of a gumbo abortion that's been passed around here for years. Dude just stole it for the lulz

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35 degrees out side is great for chicken, sausage shrimp gumbo

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Gumbo is equally as good when its 85 degrees outside.

I add shrimp to my chicken and sausage gumbo all the time. Love it

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I get not putting sausage in a seafood gumbo because it would overpower the crab flavor, but what's the harm in adding shrimp to a chicken and sausage gumbo?

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My Mom's sitter who is from Opelousas could not believe I made chicken and sausage gumbo without shrimp. She said it always has shrimp.

My housekeeper whose family hails from Covington said the same thing. She puts snow crab legs and shrimp in hers.

I don't like to mix the seafood and meats in gumbo. I also think that when you reheat it for leftovers or after freezing it, the shrimp are over done. You really don't taste much of the shrimp, or I don't, with all sausage, so I don't really get it, but apparently it's a cultural thing in some parts.

Creole gumbo typically has tomatoes in it. It's a matter of choice and taste. I prefer the Cajun version sans tomatoes, but I've had tasty Creole versions. I just don't like them as much.