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Gumbo is a heavily seasoned stew that combines several varieties of meat or seafood with a sauce or gravy. [8] Any combination of meat or seafood can be used. [9] Meat-based gumbo may consist of chicken, duck, squirrel, or rabbit, with oysters occasionally added. Seafood-based gumbo generally has shrimp, crab meat, and sometimes oysters. [9]
The sausage itself does not include rice, separating it from boudin. In Cajun country, a distinction exists between this sausage, which is simply called "pork sausage," is finer ground, and uses smaller pork casings, and the similar andouille, which has a coarser grind and larger beef casings. Salt pork; Tasso—a highly seasoned, smoked pork ...
Meats such as andouille sausage, chicken, and sometimes seafood are added and browned to develop flavor. Rice is then stirred into the mixture along with tomatoes, broth, and a blend of spices ...
Gumbo is also usually served over white rice, which is prepared separately from the rest of the dish, unlike jambalaya, where the rice is prepared with the other ingredients. [26] Étouffée is a stew that always includes shellfish such as shrimp or crawfish but does not have the sausage common to jambalaya and gumbo. Also, like gumbo ...
Visually, every step of making this decadent gumbo was beautiful, from the vibrant colors of the chopped veggies to the contrast between the dark and savory andouille sausage and the lighter ...
Gumbo—a stew of meat and/or shellfish, with celery, bell peppers, onions, and a stock made with either okra, filé powder, or roux [28] [29] [30] Hot sausage; Jambalaya—a dish of rice and meat (often a combination of andouille sausage, chicken, and shrimp) cooked with vegetables and Creole spices [31]
In a large enameled cast-iron casserole, whisk the flour with 1/2 cup of oil until smooth. Cook the roux over moderately low heat, whisking often, until deep brown, about 1 hour and 15 minutes.
I started by cutting chicken thighs and andouille sausage into bite-sized pieces. I couldn't find the recommended tasso ham, a spiced, smoked and cured meat product from Louisiana, so I turned to ...