Hen and sausage gumbo. Chef Isaac Toups, of Toups Meatery, teaches us how to make a New Orleans style chicken and sausage gumbo. Isaac lets us in on the importance of taking it. "This is a Cajun-style gumbo made with a seasoned roux, a classic from the bayous of south Louisiana. I revised the recipe after many, many trials.
Get a taste of New Orleans cuisine at home with this savory and delicious chicken andouille sausage gumbo! Smoky sausage, okra, and aromatic vegetables make this an authentic recipe perfect for sharing. This gumbo takes time to prepare and cook, but the results are delicious. You can have Hen and sausage gumbo using 7 ingredients and 6 steps. Here is how you cook it.
Ingredients of Hen and sausage gumbo
- You need 1 large of hen, cut into pieces.
- It's 1 cup of oil.
- It's 4 quart of water.
- You need 1 cup of oniom, chopped.
- Prepare 1/2 cup of parsley, chopped.
- It's 2 lb of smoked sausage.
- You need 1 tsp of file'.
Cook the chicken and the roux a day in advance to save some time. Add the smoked sausage and stir. Cut the chicken into cubes or shred it and add it back to the pot. Serve with white rice or potato salad (or both) spooned into the gumbo.
Hen and sausage gumbo instructions
- fry hen to a deep brown in hot oil then remove from oil.
- add hen to 3 quarts boiling water and add vegetables boil until meat is tender about 1 1/2 hours.
- boil sausage in 1 quart of water for 20 minutes.
- add sausage and water to hen and vegetables boil 30 minutes more.
- remove from heat. add file'.
- serve over hot rice.
Marie Hebert's hen and sausage gumbo, with potato salad by Southern Foodways Alliance. A gumbo hinges on its thickeners. A roux of flour and fat is the primary one, and is in almost every gumbo I've ever eaten. How dark you take the roux is your preference. Gumbo almost always has a variety of spices in it, and a store-bought Cajun or Creole spice blend will do just fine here.
0 Response to "How to Cook Perfect Hen and sausage gumbo"
Posting Komentar