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Home > posts > 2021 > 01 > 2021-01-26_Chicken_and_Sausage_Gumbo.html
Chicken and Sausage Gumbo
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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 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.