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There’s also chicken-and-sausage gumbo, made with andouille sausage (a sausage that was foreign to Elie until he was an adult). Okra gumbos often include shrimp and okra or chicken and okra.
Gumbo z'herbes is served with rice on the side. [14] Gumbo is almost always served directly from the pot on the stove, although in wealthier or fancier homes the dish might be transferred to a tureen on the table. [46] Often, gumbo and bread are the sole courses in a meal, [8] although many Cajun families provide a side dish of potato salad. [12]
After the sausage has cooked some, pour the roux and sausage mixture into the broth mixture and stir quickly so the flour doesn't settle to the bottom of the pot.
This classic Louisiana dish is packed with chicken, shrimp, and andouille sausage, plus plenty of spice. It's comfort food at its finest—and perfect for a Fat Tuesday feast. Get the Jambalaya ...
A hot link (also "red link", "Louisiana red hot" or "Louisiana hot link" [1] [2]) is a type of sausage used in the cuisine of the Southern United States, and a part of American barbecue, soul food, and Cajun [3] [4] and Louisiana Creole cuisines. It is also a part of Texan cuisine [5] [6] and the cuisine of Chicago, Illinois. The hot link is ...
2 tbsp prepared jerk paste or 1 tablespoon ground jerk seasoning; 2 scallions, thinly sliced; steamed rice, for serving; tabasco sauce; freshly ground pepper; salt; 1 3 1/2-pound rotisserie chicken, meat shredded, skin and bones discarded
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]
To my delight, he agreed to share his gumbo recipe, made with slow-cooked chicken and savory andouille sausage. The gumbo I ordered on a recent visit to Gris-Gris. (Photo: Terri Peters)