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Posted on 11/4/16 at 10:17 am to Doc John
I always brown the sausage some for my gumbo so I'll use that as at least part of the fat.
Posted on 11/4/16 at 1:36 pm to Boudreaux35
usually butter. Started using rendered brisket fat last year. 
Posted on 11/4/16 at 1:47 pm to Doc John
Combo of vegetable oil and bacon fat FTW
Posted on 11/4/16 at 1:47 pm to Boudreaux35
quote:
I always brown the sausage some for my gumbo so I'll use that as at least part of the fat.
That too. And some fat from the chicken thighs
Posted on 11/4/16 at 6:06 pm to LSUTigersVCURams
quote:
usually use peanut oil for chicken and andouille/sausage
quote:
Same here. This is the only way to go for a chicken sausage gumbo to me.
Add me to this. Always peanut...corn in a pinch. Never butter in a gumbo. Beurre manié for thickening sauces and some soups ~~ but not in a gumbo.
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