Comments on: Chicken and Andouille Sausage Gumbo Recipe http://www.nolacuisine.com/2006/02/20/chicken-andouille-sausage-gumbo-recipe/ Celebrating the Food and Drink of New Orleans Louisiana! Fri, 16 May 2008 03:22:43 +0000 http://wordpress.org/?v=2.3.3 By: Dale http://www.nolacuisine.com/2006/02/20/chicken-andouille-sausage-gumbo-recipe/#comment-88634 Dale Sat, 10 May 2008 10:11:19 +0000 http://www.nolacuisine.com/2006/02/20/chicken-andouille-sausage-gumbo-recipe/#comment-88634 The "Holy Trinity" is a combination of green bell pepper, onion and celery. It is a basic part of many Cajun/Creole dishes. For gumbo in general...if you really want to kick it up a notch, smoke the chicken. The dark meat IS the best, however, I like to use a whole chicken. After deboning the smoked chicken, use the carcass to make smoked chicken stock. Yummmmmmmmmmm The “Holy Trinity” is a combination of green bell pepper, onion and celery. It is a basic part of many Cajun/Creole dishes. For gumbo in general…if you really want to kick it up a notch, smoke the chicken. The dark meat IS the best, however, I like to use a whole chicken. After deboning the smoked chicken, use the carcass to make smoked chicken stock. Yummmmmmmmmmm

]]> By: Diedre http://www.nolacuisine.com/2006/02/20/chicken-andouille-sausage-gumbo-recipe/#comment-87408 Diedre Sat, 05 Apr 2008 18:56:22 +0000 http://www.nolacuisine.com/2006/02/20/chicken-andouille-sausage-gumbo-recipe/#comment-87408 Hello-- I'm new to this site & maybe I have missed something... what exactly is the "Holy Trinity"? Am I just dense or what? Thank you! Hello– I’m new to this site & maybe I have missed something… what exactly is the “Holy Trinity”? Am I just dense or what? Thank you!

]]> By: Danno http://www.nolacuisine.com/2006/02/20/chicken-andouille-sausage-gumbo-recipe/#comment-69044 Danno Mon, 24 Dec 2007 05:36:37 +0000 http://www.nolacuisine.com/2006/02/20/chicken-andouille-sausage-gumbo-recipe/#comment-69044 Jeff - You could, but I would preferably just add some Okra to the recipe including the Green pepper, unless you hate it. Kelly - No, the roux will actually cook the Andouille and the Trinity, in it's intense nuclear heat, then you will add your stock, preferably cold. Etc..., Etc.. Jeff - You could, but I would preferably just add some Okra to the recipe including the Green pepper, unless you hate it.

Kelly - No, the roux will actually cook the Andouille and the Trinity, in it’s intense nuclear heat, then you will add your stock, preferably cold. Etc…, Etc..

]]> By: Kelly http://www.nolacuisine.com/2006/02/20/chicken-andouille-sausage-gumbo-recipe/#comment-68646 Kelly Sat, 22 Dec 2007 21:36:09 +0000 http://www.nolacuisine.com/2006/02/20/chicken-andouille-sausage-gumbo-recipe/#comment-68646 Does the Roux need to cool before adding the andouille? Does the Roux need to cool before adding the andouille?

]]> By: jeff http://www.nolacuisine.com/2006/02/20/chicken-andouille-sausage-gumbo-recipe/#comment-61686 jeff Sat, 17 Nov 2007 00:24:34 +0000 http://www.nolacuisine.com/2006/02/20/chicken-andouille-sausage-gumbo-recipe/#comment-61686 can you substitute okra for the green pepper? can you substitute okra for the green pepper?

]]> By: Danno http://www.nolacuisine.com/2006/02/20/chicken-andouille-sausage-gumbo-recipe/#comment-28533 Danno Mon, 23 Apr 2007 20:50:30 +0000 http://www.nolacuisine.com/2006/02/20/chicken-andouille-sausage-gumbo-recipe/#comment-28533 I had a typo there Mark, thanks for pointing it out, the remaining 1/4 goes in when you add the stock. Thanks for your kind words about my site! I had a typo there Mark, thanks for pointing it out, the remaining 1/4 goes in when you add the stock. Thanks for your kind words about my site!

]]> By: Mark http://www.nolacuisine.com/2006/02/20/chicken-andouille-sausage-gumbo-recipe/#comment-28461 Mark Mon, 23 Apr 2007 13:02:26 +0000 http://www.nolacuisine.com/2006/02/20/chicken-andouille-sausage-gumbo-recipe/#comment-28461 I enjoy your website. When I get a spare hour or two I plan on using some of your recipes. It's impressive that you make a lot of the complex ingredients especially a smoked andouille. I did have a question about the chicken/andouille gumbo recipe. In the direction part you say to use 3/4 of the trinity. What do you do with the other 1/4? Am I missing something? I enjoy your website. When I get a spare hour or two I plan on using some of your recipes. It’s impressive that you make a lot of the complex ingredients especially a smoked andouille. I did have a question about the chicken/andouille gumbo recipe. In the direction part you say to use 3/4 of the trinity. What do you do with the other 1/4? Am I missing something?

]]> By: Sylvie http://www.nolacuisine.com/2006/02/20/chicken-andouille-sausage-gumbo-recipe/#comment-229 Sylvie Wed, 22 Feb 2006 02:43:47 +0000 http://www.nolacuisine.com/2006/02/20/chicken-andouille-sausage-gumbo-recipe/#comment-229 wow, that looks good and you just whipped it up. Yum! wow, that looks good and you just whipped it up. Yum!

]]> By: Laurie http://www.nolacuisine.com/2006/02/20/chicken-andouille-sausage-gumbo-recipe/#comment-228 Laurie Tue, 21 Feb 2006 03:54:12 +0000 http://www.nolacuisine.com/2006/02/20/chicken-andouille-sausage-gumbo-recipe/#comment-228 I can almost taste it. I can almost taste it.

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