I have recently discovered a gumbo recipe book with videos that I've used to make my own chicken sausage gumbo and highly recommend it to anyone looking to make that perfect gumbo. This eBook also has one FREE recipe from a New Orleans chef and 8 more recipes and videos to boot, and can be found at: http://www.Gumborecipe.Info.
Boneless, skinless chicken is recommended. The chicken can be left whole, as in breasts, thighs, legs, etc., or can be cut into small pieces. It is best cooked in the stock.
Now, the most important part of any gumbo, the roux. Roux is basically nothing more than a lard, oil or butter mixed with equal amounts of flour. That's it!! The key to a good roux is to keep it from burning. This means once you start heating the ingredients of lard and flour, or especially butter and flour, do not stop stirring!! Once burnt, your roux cannot be saved. It must be thrown out and started over.
Once these components are combined, along with an assortment of spices, salts and vegetables
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nice shoes , in order to have your authentic chicken sausage gumbo, Andouille sausage is a must.
Chicken Sausage Gumbo is very well known in the gumbo family. It is pretty much the traditional gumbo lacking the seafood. Many people refer to this as chicken gumbo soup, chicken and meat gumbo soup, but really, to be considered a gumbo, you must leave out the "soup", a "stew" would be more of an appropriate name. In order for this recipe to be genuine, the sausage must be Andouille sausage, a type of smoked sausage generally found in the deep south, however, I have found suppliers on the internet. If the Andouille sausage cannot be located, any other sausage may be used, however, the taste will be makedly different.