re: with all the gumbo talk, i have a question

Actually you have her tied just a few post above hers

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you win for the most times saying roux in a single post .

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Yay! What are you getting me?

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Walk me thru how you deal with sausage/andouille Gris...tia

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Mr. Balls, I add the sausage/andouille to simmer about 30 minutes. I cut the fire after that and let it sit. Then, I remove the protein grease. It's pretty much the way PP does it. I don't like to cook it to death. Sometimes, it gets a bit dry even though it's in liquid.

I simmer the poultry for about 30-45 minutes, when I'm making the fried chicken gumbo so the crust and it's flavor dissolve into the gumbo. It needs to cook a bit because when I fry it, the chicken doesn't cook all the way through. I get to a good golden brown and take it out so I'm not risking burning the good stuff that settles in the bottom of the cast iron. Cuts the frying time, also. It can finish cooking in the gumbo base and release more of the chicken flavor there, as well. Those are my quirky habits.

Well, darn, that's not worth my edit.

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better than a sharp stick in the eye.

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Well, darn, you're ungrateful!

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You brown it/ render some fat first or just chunk it in the pot?

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I do not. I tried it again recently when I was experimenting and I found that you lose more of the sausage/andouille flavor that way which I happen to like in the gumbo. It just didn't make enough difference in the taste of the roux, in my opinion, and I don't care if it's browned for purposes of the gumbo. I feel that the juices released into the gumbo itself provide more of the smoked and sausage/flavor when simmered without browning it first. Your mileage may differ.

I think many people brown it. I was never taught to brown it and when I started making PP's fried chicken gumbo, he didn't brown it, so I kept going my way. I don't know if the size of the gumbo makes a difference. I make such a large quantity of roux, the flavor of the browned parts and rendered fat gets lost in it.

I don't think I've noticed it rubbery in gumbos in which it was browned first, but I've noticed the texture was dry and overcooked.

You can decide which way you like best. Different strokes for different folks. May depend on the sausage/andouille that you use, but pay attention to the flavor you get in each method. Some might not want as much of the sausage flavor. I really enjoy it.