I'm a chicken and sausage gumbo freak... The way I see it, if i like something, i need to learn to cook it, so i need a recipe...Something a guy with very limited cooking skills can manage... for reference, I really like the Richard's Chicken and Sausage Gumbo...
Got to foodtv.com and search for gumbo. Emeril has receipes all out there and they are pretty easy. Like 1 cup chopped onion, 2 teaspoon salt kinda thing. Only semi-difficult part is getting the roux right.
I will post my recipe tomorrow for you. Totally agree with sabanfan, get the roux from the store, preferably the Savoie's dark roux. A gumbo takes a long enough time as it is, no use messing with making your own roux. Plus, my recipe is da bomb!!!!!!!
although some like to argue against it I admit its definitely just as good and tastes better simply because its a pain in the ass to do yourself. i think some have posted gumbo recipes here. i probably wouldnt trust a snorton one but we sure could use that guy around for all the food talk. i mean its fall and time to eat.
heres a quick and easy one and seems relatively good. just skip the making the roux part and buy it as suggested: Chicken and Smoked Sausage Gumbo Recipe 3 tablespoons cooking oil 3 tablespoons flour 1 onion, chopped 2 celery ribs, chopped 1 green bell pepper, chopped 1 (10 ounce) package sliced frozen okra 1 bay leaf 1 1/2 teaspoons dried thyme 1 teaspoon dried oregano 2 teaspoons salt 1/4 teaspoon fresh ground black pepper 1/4 teaspoon cayenne 1 3/4 cups canned crushed tomatoes in puree (one 15-oz can) 1 quart canned low sodium chicken broth 1/2 lb smoked sausage, halved lengthwise and cut crosswise into 1/4-in . slices 1 lb boneless skinless chicken breasts, cut into 3/4-in pieces 3/4 cup long-grain rice 4 servings 1. In a large pot, heat the oil over moderate heat. Whisk in the flour and cook, whisking, until starting to brown, about 4 minutes. Reduce heat to moderately low and stir in the onion, celery, and bell pepper and cook until starting to soften, about 7 minutes. Add the okra bay leaf, thyme, oregano, salt, black pepper, cayenne, and tomatoes. Cover and cook for 5 minutes. 2. Stir in the broth and the smoked sausage. Bring to a boil. Reduce heat and simmer for 15 minutes. Add the chicken and cook until just done, 4 to 5 minutes longer. Remove the bay leaf. 3. Meanwhile, stir rice into a medium pot of boiling salted water and boil until just done, 10 to 12 minutes. Drain. Put a mound of rice in the center of each bowl. Ladle the gumbo around the rice. http://www.recipezaar.com/140182
Am I the only one who doesn't think making a roux is a pain in the ass? I got a couple of chickens at the store today to make chicken and sausage gumbo tomorrow. Sorry I don't have a recipe to give you. I just make it by taste - no recipe.
Made my first batch of gumbo the other day... came out really good, jsut need to work on the spicing... Been eating on it for a couple days now.. C&S gumbo is like crack... i cant get enough
This was mentioned in a thread a while back, and I think it was SabanFan who put it best. Buy the pre-made stuff. Yours won't be any better. :hihi: I think he recommended LaRoux's but I could be mistaken.
Man, isn't that the truth! Same for C&S jambalaya, and now unfortunately hihi: ) my wife likes my cooking more than me so I have to scrap for the leftovers!:thumb::angryfire
