re: recipe for cajun chicken and sausage gumbo?

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Smoked Turkey Necks. Let them cook in the gumbo for about an hour or so. Then take them out. Gives it an awesome taste.

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That actually sounds pretty good.

In that line of thinking, when I make a fried turkey for Thanksgiving or Christmas, I usually get a turkey that is much larger than my family can eat. Then I use the leftovers, carcass and all, to make a gumbo. That is some good stuff right there. Just make a really rich turkey or chicken stock with some necks, etc. Then make a gumbo as normal, but add the turkey carcass/meat for the last 20-30minutes of simmering.

Smoked turkey wings also make a good stock for gumbo. Smoked turkey gumbo is great.

For good Andouille you need look no farther than Benoits in Addis. Also fantastic tasso.

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you HAVE to try light brown sugar. Talk about good eatin !!!!!

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I always do this for my baked beans, I will try it next pot of gumbo!

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Because its really hard to get Andouille, even in Louisiana. You're never going to find it out of the state.

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I'm in Oregon and I can easily find it...at least it is labeled as Andouille. It works well in every gumbo recipe I've made out here. If I absolutely can't find it or am trying to save money (because it does cost more), I use keilbasa. It works. Not perfect but good enough.

Yes, you flour the chicken and fry it. Toward the end of simmering the gumbo, I add the chicken which I've cut/pulled into bite size pieces.

I use the frying oil and leftover seasoned flour for the roux. I usually fry the chicken the night before I'm putting the gumbo together. I let the oil cool and the browned pieces settle in the bottom of the cast iron skillet. Then if you don't need as much oil as is left, you can remove what you don't need. I make about 25 quarts at a time, so I rarely need to remove oil. Also, you don't need to fry the hell out of the chicken. It's going to simmer in the pot for a while, so you just need to get the nice golden crust on it.

We've been making it that way ever since Prudhomme's first cookbook came out in the 80's. It gets raves and we've been asked numerous times to make gumbo for events.

The recipe is really a simply one. Not a lot of different seasonings. Doesn't need anything else. I'm putting the site to the internet version below. This is NOT the recipe in his cookbook. The original doesn't use Magic Seasoning. The seasoning in the flour is cayenne, salt and garlic powder only, on the chicken and in the flour and I use more than he calls for.

I follow the general recipe, but my measurements are not the same as his. I actually don't measure anything. I just have a "feel" for it at this point. Also, keep in mind that the gumbo will thicken a bit after you add the chicken as the flour coating on the chicken pieces will dissolve into the gumbo.

Also, since I don't boil the chicken to make a stock, I either use my own homemade or Swanson's low sodium, which actually works fine with this particular method since the frying oil and crusted chicken adds so much flavor.

Let me know if you try it. Has a distinct flavor which doesn't need a bunch of herbs or other seasoning. It's a very pure chicken and sausage gumbo, which is why we like it so much. I do add chopped green onions to it after I've degreased and finished the simmer.

LINK

I use the pre-browned flour, smoked chickens (one per gallon), and andouille from Jacobs in LaPlace (not the one on airline that uses preservatives). I deskin and debone the chicken and make stock from those bones (way too much smoke in the skin). I make 4 gallons of gumbo at a time - thick. I precook the trinity in a crock in mircowave for around 1 - 1 1/2 hrs. I use okra and tomatoe however so I guess it's not real cajun, but man is it good. Using smoked chickens makes a big difference. Good over redfish.

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Gris Gris

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Thank you! I may try this next Saturday!