Chicken and Andouille Gumbo
Total TimePrep: 40 min. Cook: 2 hours
Makes9 servings (3-1/4 quarts)
This is not Gumbo. Gumbo does not have worchestershire in it, and what is pictured is way too light. Real gumbo should have a dark brown color, like chocolate. Also, most Louisianians would never use andouille that did not come from Louisiana. Come to my house in Baton Rouge, LA and I'll cook a real gumbo for you.
Where is the okra?
Use only 1 lb sausage. 1-1/2 lb is too much. You can cut the salt down to 1/2 tsp., too. Threw in an extra Tbsp of Emeril’s essence because we like the heat. Just returned from our trip to NOLA, and my husband says this could stand against any gumbo we had there. Love it.
Really good! I'm Cajun from southeast Texas and this is very similar to what I remember my mammaw (grandmother) making. As a busy working mom, I adapted it for the slow cooker. Turned out fantastic!
We've had a similar recipe in the family for several generations. However, we use a deep smoked Andouille sausage. We also make our Cajun seasoning, using ghost pepper salt as well. We add a bit of Chiquilin smoked paprika, smoked serranos and a dash of cayenne pepper. We love our gumbos super spicy and hot! We make several versions , the shrimp, crab and crawdaddy/ we do smoked shredded pork with pepper bacon/ we do smoked elk and venison. All in all, this is a good recipe, a low country comfort food for sure.
My first time making a gumbo!!! Very ,very good....it's a keepers for sure!
Hands down one of the best we have had! Being thrifty and a little lazy I used skinless, boneless thighs, half the amount of sausage (14oz pkg) and a bag of frozen seasoning veggies (onion, peppers & celery) instead of fresh. Still very yummy. If you don't like a lot of spice, smoked sausage might be a good substitute.
Great recipe, sausage a little to spicy I will change next time.
The picture looks like there is shrimp in this, but no shrimp in the recipe. The amount of sodium in this recipe is enough for a whole day!!!!