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Recs on a sausage and chicken gumbo?
Posted on 3/28/19 at 10:41 am
Posted on 3/28/19 at 10:41 am
Got peeps coming in tonite.
6
Posted on 3/28/19 at 10:42 am to caddysdad
Recs to make? Recs to buy? Where do you live? 
Posted on 3/28/19 at 10:52 am to caddysdad
If you've never made it before (I'm assuming), I don't know if it's a great idea to cook this for visitors...
Posted on 3/28/19 at 11:08 am to SUB
Hopefully, he's looking for a restaurant somewhere to take the folks or a place at which to buy a few quarts to serve.
He could do a quickie version using good smoked chicken and good smoked sausage, but it will taste better tomorrow.
He could do a quickie version using good smoked chicken and good smoked sausage, but it will taste better tomorrow.
Posted on 3/28/19 at 11:10 am to caddysdad
Best I ever had was @ Cafe Amelie on Royal.
Posted on 3/28/19 at 11:10 am to caddysdad
Way to prepare ahead... if you partially know what you’re doing... you can make a good cheater gumbo in 2 hours. Get some good sausage, brown it briefly and remove. Get a canister of guidrys pre-chopped veggies, sautéed that down, add more garlic at end. Add unsalted chicken stock, get that to a boil. Add half a jar of karys roux and stir til dissolved. Then add pulled apart rotisserie chicken and your sausage back into pot and simmer with some bay leaves and added spices. Add parsley, green onions at end. Wife and I do this when we want it in a pinch
Posted on 3/28/19 at 11:14 am to DaBeerz
If he can find a good smoked chicken, he can take the bones and simmer those in the store bought chicken stock for about an hour. It will make a difference. If the skin doesn't have a funky seasoning, you can simmer that with the bones.
Posted on 3/28/19 at 11:48 am to caddysdad
What I really appreciate is all the detail and effort you put into your post.
Posted on 3/28/19 at 12:11 pm to LSUballs
This is the first time I have ever heard someone put sausage before chicken when talking about a gumbo.
Posted on 3/28/19 at 12:14 pm to Janky
Maybe he needs 2 recs, a rec for sausage and another for chicken gumbo.
Posted on 3/28/19 at 12:22 pm to LSUballs
Never thought of that.
Posted on 3/28/19 at 12:44 pm to LSUballs
quote:
Maybe he needs 2 recs, a rec for sausage and another for chicken gumbo.
I don't know, but since he hasn't come back, I hope he's started making it if that was the intention.
Posted on 3/28/19 at 12:45 pm to caddysdad
Step 1: flip the words, it's Chicken and Sausage
Posted on 3/28/19 at 1:08 pm to DaBeerz
quote:
Way to prepare ahead... if you partially know what you’re doing... you can make a good cheater gumbo in 2 hours. Get some good sausage, brown it briefly and remove. Get a canister of guidrys pre-chopped veggies, sautéed that down, add more garlic at end. Add unsalted chicken stock, get that to a boil. Add half a jar of karys roux and stir til dissolved. Then add pulled apart rotisserie chicken and your sausage back into pot and simmer with some bay leaves and added spices. Add parsley, green onions at end. Wife and I do this when we want it in a pinch
this.
Posted on 3/28/19 at 2:35 pm to Carson123987
If I'd never made it before, I'd find a frozen Chef John Folse Chicken and Sausage gumbo, heat it in a pot on the stove.. Albertson's usually carries them.. make a pot of rice, and call it a day.
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