Comments on: Chicken and Andouille Sausage Gumbo Recipe

By: Danno

Danno — Mon, 11 Jul 2011 13:02:09 +0000

Chris, the problem was the Creole Seasoning. The amount in the recipe is using my creole seasoning recipe which contains far less salt than the Tony C’s. I’m actually going to note that on the recipe now. Sorry your Gumbo didn’t turn out! There’s nothing worse than spending all of your time, effort (and money), and not have the dish turn out.

By: Chris

Chris — Mon, 11 Jul 2011 05:13:30 +0000

Okay, I love your site and every recipe I’ve tried thus far…but this one was a flop for me. Hoping you might be able to figure out what I did wrong. Basically, I used the Roux recipe from the site (Lard+Flour) to make the Roux, then followed the rest of this recipe exactly…and I made the Creole rice from the site that you linked to as well. My problem is that the gumbo came out REALLY REALLY salty. I mean like, I added potatoes to try and sop out some of the salt salty…and even after the potatoes (which helped), it was barely edible. Now, since there is no salt in this recipe, per se…I have to assume my saltiness came from either:

Creole seasoning – I used Tony Cachere’s. There were 4 Tbsp in the recipe + “seasoned liberally” for the chicken thighs…which is a lot of Tony’s…especially (salt is the #1 ingredient, but no idea of the ratio)..but I would assume the ratio is similar to your recipe

Andouille sausage – Has some salt in it, but not sure how much

6 cups chicken stock – I used swansons “low sodium”…but I’m sure there’s plenty of salt in there.

The thing that kinda blows my mind, is that having used the other Roux recipe, I had about twice as much Roux as this recipe called for, so I assumed I was erring on the side of LESS salt…but it was way to salty for me and my friends. Thoughts?

By: Amber

Amber — Mon, 07 Feb 2011 19:31:07 +0000

I made this last night for a superbowl party. I doubled the recipe and I’m so glad I did! There was only a small amount left…people were eating multiple bowls. I’m now the designated gumbo person haha! Thank you so much for sharing your wonderful recipe, it was fantastic.

By: New Year Sausage & Andouille Gumbo…Kind of Healthy | Making Life Delicious

Mon, 03 Jan 2011 12:44:14 +0000

[...] recipe started with a visit to Nola Cuisine. The gumbo posted there is delish. I made it a little healthier by cutting back on the fat and [...]

By: Tricia

Tricia — Thu, 23 Dec 2010 18:26:05 +0000

Cartel Wrap? Please explain. I’m just about to start the roux. Wish me luck! THANKS>

By: Heather

Heather — Fri, 17 Dec 2010 22:46:50 +0000

I made gumbo for the 1st time last night using this recipe. I bought Creole Seasoning at the store only to discover that I had picked the wrong bottle off the shelf, so I found a recipe online and cobbled together my own blend.

Overall, the flavor was delicious. However, it was a little too salty and spicy for my taste. That could have had something to do with my homemade Creole Seasoning. I will definitely be trying this again with half the salt and spice that I used the first time. Thanks for posting this terrific recipe!

By: perfect gumbo. « a taste of the fry

perfect gumbo. « a taste of the fry — Tue, 09 Nov 2010 15:36:14 +0000

[...] have FINALLY found the right meats & my own recipe recently inspired by this recipe on nolacuisine.com-a really GREAT source for all things roux & beyond. you can find some [...]

By: isis

isis — Sat, 27 Mar 2010 15:32:09 +0000

I am really picky about my deep south food – I mean REALLY picky – being a California gal who had been married to a Cajun for a few years, I learned his family’s recipes for exceptional cajun/creole cuisine. But that was 12 years ago and since then I forgot most his recipes but a few. Well, I had a hankering for some gumbo the other night after watching Princess and the Frog with my kids, but I wanted to experiment beyond what I had learned. So I thought I’d try your recipe (I have to admit it was the photo!).

Now I cook my roux until it is the color of a dirty old penny – the dirtier the penny the darker the roux – a secret I learned from a chef out of LA. I do half butter half oil – rather than all lard or all oil. I find it makes for a richer roux. If you want a thicker gumbo with a darker roux, just up the oil/flour content a bit. I like the added layer that darker roux gives, but it takes twice as long to go there as it does to get to the milk chocolate stage.

I’ve tried all kinds of gumbo recipes, and I did variate a bit off this one by adding half the garlic in and doing the holy trinity in halves. I add the garlic so it would carmelize and round the flavor out a bit and the tossed the other half of the garlic (and I use about 10 cloves or so for this recipe) in when you say to in your recipe. I make my own cajun spice mix – mainly to avoid MSG or other additives.

You know what, the parsley just makes it. It is a perfect finishing touch. Do not leave this off. I never tried it before now. Excellent tip! I prefer sourdough bread to french but that’s just a preference thing. I recommend getting your sausage from a supplier in LA, not from your local grocer. Most the times the sausage is just not the same. I haven’t tried making it myself yet, so maybe I’ll do that next.

Let me tell you – if you want real gumbo – don’t go to a restaurant unless you live in NOLA. I’ve tried nearly every deep south restaurant in five states and I’m telling you, you’ll be sorely disappointed, and if you’ve never had deep south cuisine, you’ll wonder what all these folks smoke down there. Follow this recipe to a T and it will transport you there. I recommend a little jazz, and a nice Bordeaux to top off the evening. Thank you so much for this wonderful archive of authentic recipes. I’ll be back!

By: Carol Ann

Carol Ann — Tue, 16 Feb 2010 23:02:32 +0000

This is my goto Gumbo recipie. I’ve made it dozens of times. I get the Andoulle at Whole Foods. It comes out heavely.

By: James

James — Sat, 12 Dec 2009 00:46:30 +0000

Made this last night and loved it. My wife had the idea of a cajun baked potato so instead of rice we baked some potatoes and poured the gumbo over them. Give it a try. Also works with etoufe,jumbalya and all the other cajun favorites. I must say this was quite delicious. Give it a try let me know what you think.