new orleans andouille sausage recipe

I'm so proud this came out so perfect since it was my 1st attempt to making gumbo. As is, this is a great recipe! The only other changes I made to the recipe were eliminating the green pepper since I thought I had it but then found I didn’t, and I used my wife’s homegrown celery (in this cold weather she has kept it growing in a container in the garage; might be a Chinese variant… very slender stalks). Add trinty to the roux till they wilt after it has darkened to a chocolate brown. Amount is based on available nutrient data. Whisk 4 oz all purpose flour and 4 oz veg oil in a cast iron skillet, place in a 350 degree oven for 1 1/2 hours, stirring every half hour. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. This will be our gumbo recipe for years to come.. I’ll have to try to gumbo with kielbasa, sounds delicious! This is a great Gumbo recipe, I have all the seasonings and spices from the first time I made it and about to make it again, Getting my list ready to go to grocery store, It’s Great !!! No, gumbo is a hearty soup or stew inspired by the French bouillabaisse and named after the West African word for okra “guingombo.” It can be thickened with a dark roux, okra, or file powder, or a combination. Cook over medium heat, frequently stirring with a whisk to make a dark brown roux, about 15 minutes. Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Sprinkle in flour and stir to combine. I made a huge pot of it in my 8 quart Dutch Oven. It immediately became my favorite dish from Louisiana. Tender braised kale transform this into a full-on meal, while a shot of apple cider vinegar brightens up all the flavors. Neapolitan-style, New York-style, and Chicago deep-dish are all very popular pizzas nationwide, but have you heard of Detroit-style pizza? What Is Detroit-Style Pizza and How Do You Make It at Home? Remove from heat, and set aside. Add comma separated list of ingredients to exclude from recipe. It is used to thicken gumbo just before serving. Add 4 cups of the reserved water (from step 2), mix well. This post is part of our Basic Cooking Skills series. I made a huge pot of it in my 8 quart Dutch Oven. Honestly Liked it better then andouille and no one noticed the change. A new orleans native told me the darker you get that roux the better. Now after adding the seafood, you can remove the whole pot from the eye because the Gumbo will be so hot it will cook your shrimp, scallops, & crab meat. I found this recipe yesterday morning and picked up the ingredients I didn’t have yesterday afternoon… the andouille (pork) sausage, gumbo file, cayenne pepper, red pepper (got a jar of roasted red pepper in water instead of fresh), and okra (couldn’t find frozen, so I used 2 cans of Bruce’s). Louisiana native. But I must say this the roux is the KEY, if you don't make this right you can hang it up. I doubled the garlic as well. For this recipe, a dark brown roux is made with butter and flour to give richness and a deep toasted flavor. 5 STARS ALL THE WAY!!! In a medium-sized saucepan, add okra and ½ cup of water. You may add more water depending on how thick you want the gumbo. Adding in dried thyme, basil, bay leaf, basil, cayenne pepper, and smoky Aidells Cajun andouille sausage gives it layers of flavor and a spicy kick that is distinctive in Creole cooking. This Delicious Instant Pot Gumbo is a quintessential New Orleans recipe that is hearty, satisfying, flavorful and perfect for a crowd or Mardi Gras celebration. I added shrimp, sausage, chicken and crab meat. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Make sure that when you’re cooking this, turn on some New Orleans Jazz and “let the good times roll (laissez les bon temps rouler)” in the kitchen! 2nd - YOU MUST USE FILE POWDER .... it really brings in the flavor and authenticity of New Orleans Creole taste. I was unimpressed. and continue with the recipe. But I must say this the roux is the KEY, if you don't make this right you can hang it up. The submitter never says it was a secret family recipe, just that it was never written down. I now have been asked to make it for a superbowl party. My wife said that I outdid myself. This turned out really well! I did not pre-cook the okra, just tossed it into the pot partially thawed, and all turned out fine. The gumbo can be frozen or refrigerated and many people like it better the next day. I’m so excited for you! I did adjust the heat to high when starting but was stir quickly like a madman then reduce heat to medium low. Once you remove the roux from the oven, follow the recipe directions by adding the celery, bell pepper, etc. and it does take 3 hours & 40 minutes... almost 4 hours depending on how long you stir your roux, I did at least an hour & 10 minutes. The took a lot of time and effort and had an overwhelming sausage flavor. This recipe is a combination of both of their recipes which I have added to over the years. I didn't add my seafood till the last 5 minutes while on the stove then I removed it from the stove. I learned at the New Orleans School of Cooking to bake flour until it is light brown. I am going to give you my gumbo recipe. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Season mixture generously with salt and pepper. Great recipe! My daughter’s cornbread was a hit, as usual, and complimented the meal. I’m thrilled to hear that your family enjoyed the gumbo. A note about making a roux - stop working so hard! ;~) Oh, and those who are shaming the person who submitted the recipe for giving away a family recipe, get over yourselves! It's fabulous over rice, but if you add two or three cups of water you've got the best thick soup type gumbo you'll ever taste. (More About Me). This post may contain affiliate links. Allrecipes is part of the Meredith Food Group. Do not reboil after adding as this tends to make the gumbo stringy. 5 STARS ALL THE WAY!!! File powder is sassafras leaves that have been dried and ground into a fine powder. My family's favorite gumbo. I had to add a teaspoon of cayenne simply to add a bit more heat and I used 1 cup of bacon drippings vice 3/4 cup. I wouldn't make this again. Transfer okra to a colander, drain, then reserve. In a medium-sized pot, add chicken breast and thighs and cover with 2 quarts of water. My teenage daughter helped me (dicing pepper, mincing the garlic, shredding the chicken, stirring the roux), and we tried to follow the recipe exactly. I was looking for an authentic gumbo recipe and I found it. We’ll be making this again!! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. That’s what folks are saying about this Cajun chicken and sausage gumbo. Cover and set aside. Let it cooled down naturally , then put in the fridge served it w/ rice & corn muffins... EVERYONE LOVE IT!! Turn off heat, and slowly stir in the gumbo file. But if you can’t find andouille sausage, any smoked sausage or kielbasa will do. It’s a Lousiana inspired mirepoix and it adds beautiful aromatics, color, and flavor to the gumbo. I skip the tomatoes. Continue cooking for about 5 minutes, stirring, until flour-vegetable mixture is well browned. Ok. boneless skinless breast and thigh recommended, 1-inch slices (cut and frozen if fresh is not available), or chili pepper (use less for lower spiciness). 28 Ways to Enjoy Cozy Homemade Hot Chocolate, 20 Easy No-Bake Desserts With Few Ingredients, Unforgettable Valentine's Day Treats For Kids, Nutrition Percent Daily Values are based on a 2,000 calorie diet.

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