Recipes tagged with « Southern Recipes »

Chicken And Andouille Gumbo

Deep roux rich with toasted nutty flavor, browned sausage, tender chicken, and fresh veggies meld under a slow simmer. Dark brown roux builds the backbone; aromatics soften till translucent and fragrant. Stock boosted with thyme, bay leaves, Creole seasoning gives earth and spice. Okra thickens gently without slime if watched right. Sausage renders savory fat; chicken added late to keep texture. Cook long enough to deepen flavor, skim grease for clarity. Serve over hot white rice; green onions and hot sauce finish boldly. Technique matters: slow patience and watching instead of timers. Substitutions for oil, sausage, aromatics given for flexibility; avoid burned roux unless you want acrid bitterness.