Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > posts > 2021 > 01 > 2021-01-26_Chicken_and_Sausage_Gumbo.html
Chicken and Sausage Gumbo
/posts/2021/01/2021-01-26_Chicken_and_Sausage_Gumbo.html
You are viewing revision 6822f104 from 2021-01-27 11:04:00 -0700 (specified "2021-01-27 11:04:00 -0700").
See current version
and other versions
Links are to the current pages which may not exist or have changed.
ID-based links may not work. Internal links have [@rev] links to this revision
or add ?rev=6822f104 to a URL.
See the help page for more information.
Meredith made Chicken and Sausage Gumbo from America's Test Kitchen[@rev]. Unlike the seafood gumbo[@rev], this uses a *dry roux". It is supposed to be easier and, while not the goal, healthier (since there is way less oil).
Meredith followed their instructions on toasting the flour. She got it pretty dark though still not quite the cinnamon color (she compared). You can see in the photos below that it did get dark; especially when broth was added
Her other changes were to add a bit more water (maybe a cup?) and go light on the cayenne.
We expected this would be easier but it was not!!!. It took over two hours of constant work. We also expected it would be very thick between all of the meat and the fact that it uses about 4x more flour than the seafood gumbo[@rev]. It was thicker but it didn't need as much extra water as expected.
We liked it. It may have needed a bit more salt (or bouillon) but it was still plenty flavorful. And we would add okra next time. It is so odd that this didn't call for it.
And I think we would do the dry-roux again even for other gumbo recipes. It wasn't easier but it does lend itself to prep ahead.