What's your go to gumbo sausage? Also, home made roux or jar bought?
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Gumbo Sausage
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Nothing beats fresh smoked sausage: either your own or from a reputable meat/butcher shop. Store bought sausage I will use Richard's or Savoie's Cajun sausage, andouille, and tasso. I brown the meat to get extra flavor for the gumbo. If I have lots of time on my hands I'll make a roux, otherwise I use a Lafayette area based jar roux and will make it darker.
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Go to Jones old fashioned sausage on Fannett Rd in Beaumont and buy some of their smoked sausage. It has a really good smoke flavor that is great in Gumbo, jambalaya etc. Go at lunch and eat at the steam table if you want some good home cooking!
I do as Blake says and brown the sausage in the pot for flavor at the very start then set it aside and add back in towards the end. For roux we either use Dougets or Kary's.
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I usually make a big pot with about 4 pounds of sausage and 4 pounds of chicken. Usually half the sausage is andouille and half German smoked. Amazing some of the flavor a you can pick out of the sausage.
For roux. I've done it all. But have a quick easy method I like best. 1 cup flour and 1 cup oil in a Pyrex bowl. Microwave for a minute on high. Stir. Repeat the microwave and stirring until the its reached the desired "brown-ness".
Use your pot to brown and capture all your seasoning with your meat, onion garlic. Etc.
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