Even though this is a chicken gumbo, while we are here, let me add, if you're gonna put crab in your seafood gumbo, and you want to call it authentic to the Gulf Coast region, it's blue crab. Most folks I know don't want that flavor for a simple chicken or seafood gumbo and take the roux from peanut butter colored to a slightly darker brown. If you like that kind of bold (or if you're cooking something like wild duck), by all means, take it super dark. For another, it can take a very long time and is easy to burn if you try to rush it with high heat. For another, it's very robust and very strong flavored. While some chefs may do that, I don't know anybody who does that in a home kitchen.įor one, it weakens the thickening power of your roux substantially and makes for a very thin gumbo. Bottom line is that it's really a personal preference and don't let anybody tell you that a gumbo roux has to be nearly black. Roux can be brought anywhere from very blonde, to light tan for gravies, to peanut butter colored, or more ruddy, like a copper penny, to chocolaty brown, to deep brown, to nearly black - or anywhere in between for gumbo. Southern Style Hissy Fit Warning: I do want to say one thing about roux, that I've repeated on all of my gumbo posts. My dark oven roux would work well here too. Be mindful of that with bone-in chicken though are make sure everybody checks for any bones you may have missed! I usually cook my chicken gumbo roux to a medium dark - like the color of a rich bar of milk chocolate - but you could also take this one darker. I usually let my chicken gumbo go for anywhere to 1-1/2 to 2 hours until the meat essentially falls off of the bone, and just fish out the skin and bones at the end. Andouille can often be a little much for some folks, so unless you're already seasoned in Cajun fire, stick with a regular smoked sausage and just adjust seasonings to taste.Ĭajun and Creole cooking is not about fiery burn your mouth off spice or heavy red pepper! It is about the layering of flavors and seasonings that enhance the dish, with just a bit of a bite at the back of your tongue to awaken your senses and maybe clear your sinuses a tad. I usually use Savoie brand andouille sausage which is a highly seasoned, spicy smoked Cajun sausage from Louisiana, or Conecuh from Alabama, but you can substitute regular smoked sausage if you don't want it too spicy, because it does give it a hefty bite. Her recipe is a little different method from how I usually do a classic roux gumbo (roux, veggies, liquid), but I tried to stay pretty true to her method - Cajun one-pot cooking, simplified! It used to come on local PBS station, and sometimes I've caught her on the RFD-TV station too though I haven't seen it on anywhere in a very long time. Zaunbrecher's old show, Classic Cajun Culture and Cooking and her Louisiana recipes. I've talked before about being a big fan of Miss Lucy H. A delicious and easy gumbo made with a roux base, the trinity of vegetables and using a whole chicken and full flavor andouille sausage. Between her recipe, and Cajun Ninja’s recipe, this one was born.Chicken Gumbo, made in the one pot tradition of Cajun style. I had never made gumbo before, but my sister-in-law makes a good one. My wife suggested making a chicken and sausage gumbo and adding the juice in. Once I peeled the leftovers, I couldn’t bring myself to throw away the juice because it smelled so good. This recipe is an amalgamation of a few things: My dad had made some Crazy Johnnie’s BBQ shrimp for a family event.
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