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Started By
Message
re: Gumbo
Posted on 9/25/23 at 1:38 pm to thatoneguy
Posted on 9/25/23 at 1:38 pm to thatoneguy
Thanks to those with the serious replies. I pretty much made it up and it turned out good, just a bit too much cayenne.
0
Posted on 9/25/23 at 7:04 pm to saintsfan1977
quote:
Brown your chicken and sausage and remove. Add your roux and melt it. Add trinity and sweat that. Once it's done add stock or water and cook for an hour. Add chicken and sausage back in and cook for an hour or until chicken is tender.
The chicken doesn't matter, bones, boneless, breast, thigh. Whatever you use is fine.
Use a cajun smoked sausage, not hillshire farms type crap. You can add tasso or smoked turkey necks for additional flavor.
Top with chopped green onions. Serve over rice. Stupid simple.
This is a winner and I second the above 100 x over!!
Take that first Paul Prudhomme recipe and file it in the trash, unless if you follow it and it looks and tastes good, then maybe ok. Too mush bullshite tee spoons of this and that.. Come on man... PS, If it looks like that picture, again I say trash it.
Posted on 9/25/23 at 7:32 pm to Dubaitiger
quote:
Take that first Paul Prudhomme recipe and file it in the trash, unless if you follow it and it looks and tastes good, then maybe ok. Too mush bullshite tee spoons of this and that.. Come on man... PS, If it looks like that picture, again I say trash it.
I’ve never seen that version of Paul Prudhomme’s fried chicken gumbo. This is the original version from his first cookbook.
LINK
I’ve made it more times than I can count with my own adjustments. It’s a great tasting gumbo.
However, you can make good gumbo with fried chicken, smoke chicken, browned chicken or boiled chicken using good smoked sausage and the typical gumbo ingredients.
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