Cooking Up Chicken & Sausage Gumbo | Gourmet Woodsman

A cajun and creole favorite, this chicken and sausage gumbo is smoky, savory, rich and delicious and delivers a kick. Grilled chicken and homemade andouille take this Mardi Gras favorite to a higher level for Fat Tuesday.

[@adamoffgrid182]

Looks incredible!!🤩

[@gourmetwoodsman]

It was! 😋

[@Wanapelei]

Can’t wait to try this 👍✌️

[@gourmetwoodsman]

So good!!!😋🤙

[@KetchPhraz]

You really nailed it with this recipe. Cooking the chicken in the pot with the broth is definitely more common, but grilling it is well worth the effort to me. I like to rub the bird with some of the cajun seasoning before grilling, but I'm sure that really doesn't make a huge difference in the end, it just tastes a little better as a snack while pulling it apart. For making the roux something I've had good results with is making a "dry roux" where you spread the flour on a sheet pan, and bake it at 425 for 30-45 minutes. You have to be careful with the dry roux though, because the color is deceptive. It might look like a nice chocolatey cocoa powder color while dry, but once you add it to your fat it looks much darker.

[@gourmetwoodsman]

Thanks for the dry roux tip, I'll have to give that a try sometime🤙

[@51rwyatt]

I got my roux to milk chocolate color after 50 minutes, and had to stop because my guests were arriving. Some day I'll get it to dark chocolate.

[@gourmetwoodsman]

Ovens vary a lot, I've heard of people getting a roux to dark chocolate in 2 hours. Also, a few minutes of constant stirring on the stovetop after coming out of the oven will add some color quickly.🤙