Dupre Family Chicken and Sausage Gumbo Recipe
A big, complex Cajun soup with lots of steps and lots of flavor features seasoned, marinated chicken and smoked sausage. A handcrafted roux ties it all together.
very good!! I didn't have any cayenne pepper though so it was a little bland for gumbo. It took a long time and constant baby sitting of the roux lol I was scared to burn it. otherwise awesome and should be easier the second time around.
I made it, added a bit more sausage (Andouille) and a half again on the liquids and veggies. I also made sure to scrape up all the chicken and sausage scrapings left in the skillet after browning everything (deglazed with a little stock). If it had food in liquid or oil, it went in the stock pot. Never pass up the brown goodies left behind when you brown up meat, that's the gold! I used stock in place of half of the water. I would have used all stock (never use water if you can use stock or broth) but did not have more on hand. Great flavor! I aded a huge native Bay leaf to the base too. It only took 35 minutes to make a dark , milk-chocolate roux in a sauce pan. When I added the 1 cup of boiling water it frothed and foamed up and thickened into a glorious and dense goo and smelled divine! Fantastic! I added the sautéed veggies to the roux according to the recipe, but only six or seven large scoops with a tablespoon, the rest just went into the stock pot. I used five breasts, three huge ones with bone-in,
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