comfrank
Knows what a fatty is.
- Joined
- Jan 29, 2008
- Location
- Wilson, NY
As I just posted in the BBQ shrimp thread, I'm a native New Orleanian, so Saiko I give you certification that that is authentic Chicken and Andouille gumbo.
There are two classes of gumbos--okra gumbos and file' gumbos, depending on whether you use okra or file' powder (ground sassafrass) as a thickener/flavoring agent. Chicken and Andouille gumbo, sometimes called Gumbo Ya Ya, is traditionally a file' gumbo, so no okra. However, making gumbo is as varied as bbq, so there's no right or wrong way. Taking that into account, then, Saiko, I grant dispensation on the use of okra.
Lots of store bought andouille is chit. Good "sausage" but chitty "andouille". Authentic andouille is garlicky, smoked over pecan, with a very, very coarse grind, stuffed into oversized casings. If you want authentic andouille order if from either Bailey's or Jacob's, both in Laplace, Louisiana, the andouille capital of the world. You can google them and they'll ship to you.
Of course, since we all own our own smokers, you can take the finest quality kielbasa or other garlicky sausage, and smoke it yourself. You can also make your own tasso ham, which is usually an ingredient. If anyone wants, I'll post a recipe later (I'm off to a bbq party right now in a minute).
Where most gumbos made outside of Louisiana fail, whether at home or at a restaurant, is the roux. Usually there is none! Or if one is used it is thin, light, and uninspired. Saiko, that roux looks perfect. Everyone else take note of the color and consistency and try to imitate it. Saiko, I pronounce you honorary Cajun.
--frank in Wilson, NY (formerly of New Orleans)
There are two classes of gumbos--okra gumbos and file' gumbos, depending on whether you use okra or file' powder (ground sassafrass) as a thickener/flavoring agent. Chicken and Andouille gumbo, sometimes called Gumbo Ya Ya, is traditionally a file' gumbo, so no okra. However, making gumbo is as varied as bbq, so there's no right or wrong way. Taking that into account, then, Saiko, I grant dispensation on the use of okra.
Lots of store bought andouille is chit. Good "sausage" but chitty "andouille". Authentic andouille is garlicky, smoked over pecan, with a very, very coarse grind, stuffed into oversized casings. If you want authentic andouille order if from either Bailey's or Jacob's, both in Laplace, Louisiana, the andouille capital of the world. You can google them and they'll ship to you.
Of course, since we all own our own smokers, you can take the finest quality kielbasa or other garlicky sausage, and smoke it yourself. You can also make your own tasso ham, which is usually an ingredient. If anyone wants, I'll post a recipe later (I'm off to a bbq party right now in a minute).
Where most gumbos made outside of Louisiana fail, whether at home or at a restaurant, is the roux. Usually there is none! Or if one is used it is thin, light, and uninspired. Saiko, that roux looks perfect. Everyone else take note of the color and consistency and try to imitate it. Saiko, I pronounce you honorary Cajun.
--frank in Wilson, NY (formerly of New Orleans)
. So, with this it's chicken and smoked sausage. I do use the File Gumbo at the end to thicken. Your Roux is different style than mine. will have to try yours, looks much better and a whole lot more fun.
