What kind of sausage is best for gumbo?
For the purposes of gumbo, you might want to stick to pork kielbasa, but you can use any you like. Polish sausage is excellent for many recipes and fits right into gumbo or any other Louisiana region dishes.
Does gumbo always have sausage?
Cajun gumbo is generally based on a dark roux and is made with shellfish or fowl. Sausage or ham is often added to gumbos of either variety….Gumbo.
| A bowl of shrimp, chicken and sausage gumbo, served with rice | |
|---|---|
| Alternative names | Gombo |
| Serving temperature | Hot |
How do you thicken chicken and sausage gumbo?
How to Thicken Gumbo
- Roux. Roux is a French cooking technique. To make a roux, cook flour in a kind of fat such as oil, butter, or lard, to form a paste.
- Okra. Okra is another thickening agent that gives gumbo its signature flavor.
- Filé Powder. To many people, filé powder is the only acceptable thickener of a gumbo.
Does tomato go in gumbo?
Creole gumbos most often include tomatoes, shellfish and dark roux and often okra and filé powder, an herb made from ground leaves of sassafras trees. It’s not uncommon for both Creole and Cajun gumbo to include meats such as ham or sausage as well.
What is a good recipe for gumbo?
Directions In a heavy Dutch oven, combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Add the onion, celery, green pepper and green onions; cook and stir for 5 minutes. Add the chicken broth, water, okra, paprika, salt, oregano and pepper. Add shrimp and parsley.
Does gumbo have to have rice?
Gumbo is traditionally served with rice . A third, lesser-known variety, the meatless gumbo z’herbes, is essentially a gumbo of slow-cooked greens. Gumbo does vary by region, town and even within the family and in some ways is like Minestrone in that no two recipes are exactly the same.
What is Chicken Gumbo?
Chicken gumbo is a dish that includes the use of white and dark chicken meat along with a selection of vegetables and spices. While the origin of gumbo is usually traced to the Southern Delta region of the United States during the 18th and 19th centuries, there is no agreement on exactly when chicken was first introduced into the basic recipe.