Chicken and Sausage Gumbo
FYI, Opelousas isn't very far from Church Point. There is a store there called Rod's Meat market that has awesome pork sausage. My husband's boss is from Church Point and every two weeks or so he picks up a box for us......if I remember it cost around $14 a box (5 lbs).
Proximal RNY Lap - 02/21/05
9 years committed ~ 100% EWL and Maintaining
www.dazzlinglashesandbeyond.com
1texasmom
on 10/10/09 9:32 pm
on 10/10/09 9:32 pm
I went to 3 stores and no roux. But I managed my own and it turned out wonderful. It was a big hit, but it made a ton so we'll be eating on it for a while. I may freeze some though. Thanks so much for sharing, Dana.
RNY: 11/19/07
SW:260
LW: 140 (January 09)
CW: 180
GW: 155-160
Roux is so easy to make...you just have to remember to take it off the stove just before it gets to the color you want it because it cooks a little bit after you take it off the heat. Also, once it burns, there is no saving it, so don't even try or you'll just get bitter gumbo.
mary
mary
I'm 5'4" SW 220 / CW 130 / GW 115
I'm gonna make this maybe this week...or next. Just made a huge pot of Pasta e Fagioli last night. We've got a "cajun brothers" store here so maybe they will have good sausage and stuff there. I don't like shrimp or other shellfish either so it will be chicken and sausage or something like that.
Chris LOVES that stuff....that and crawfish etoufee. I'm glad to have Papadeaux nearby!
Chris LOVES that stuff....that and crawfish etoufee. I'm glad to have Papadeaux nearby!
Kris M. Ignorance is bliss...but not when you're aware of it!!
WHAT IN THE WORLD IS ROUX? I'VE NEVER HEARD OF THAT....KINDA LIKE A CHICKEN STOCK OR BEEF STOCK FOR STEW ? EXCEPT THAT THIS IS FOR GUMBO? :????
- Pease check out Dr. Connie Stapleton's Website. A lot of good information on there for all WLS patients regardless of the surgery you chose. Good luck to all and I'm here for you if you want to send me an email. I'll answer it as soon as possible.
- Total Lost: 139 lbs
- Current Weight: 263
- As of 11-10-13 I have had weight gain. Not happy about that.
- RNY: 10-16-07 = 338: Highest weight: 350+ Lowest Weight: 199
Ladies, Ladies, Ladies.... Don't be afraid of the ROUX. Do what professional chefs do and bake it. No mess and total control with no burning. Here is the great Alton Brown from Good Eats on the subject.
Part 1: http://www.youtube.com/watch?v=1SzAz6RfkYo
Part 2: http://www.youtube.com/watch?v=EvfczuivTd8&feature=related
Part 1: http://www.youtube.com/watch?v=1SzAz6RfkYo
Part 2: http://www.youtube.com/watch?v=EvfczuivTd8&feature=related
A roux is just oil and flour cooked until it is golden brown. It is used to flavor and thicked gumbos and stews.
And thanks, btw, all this talk of gumbo and mom and I ended up going to the grocery and we are now making gumbo.
Dana, I can give you a run for your money with my etouffee...just sayin' LOL!
mary
And thanks, btw, all this talk of gumbo and mom and I ended up going to the grocery and we are now making gumbo.
Dana, I can give you a run for your money with my etouffee...just sayin' LOL!
mary
I'm 5'4" SW 220 / CW 130 / GW 115
Thanks so much for putting this on here. Ben made shrimp, crab, and sausage gumbo last weekend and we froze it for tailgating this weekend. It was really good, but had some crushed tomatoes in it, so didn't taste the same as plain ole roux based gumbo. Maybe I can talk him into making some more w/ this recipe next weekend!
Karla
Karla
Karla Lewis 337/194/175
Lap RNY 1-23-2006 Dr. Terry Scarborough Houston, TX
Lipo 4-27-2007 Dr. David Wainwright Houston, TX
LBL 11-13-2007 Dr. David Wainwright Houston, TX
BL & brachioplasty 7-18-2008 Dr. David Wainwright Houston, TX
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